How to Make Tasty Smoky Chorizo & Chicken Pasta Bake

Smoky Chorizo & Chicken Pasta Bake. Your Spanish smoked chorizo is done! Let it rest for a while before putting it in the refrigerator, then slice it and eat it or use it in some recipes like the famous Spanish "tortilla de chorizo". Course Appetizer, Main Course, Side Dish.

The smoky stuffing is a great accompaniment to Thanksgiving turkey and Christmas roasts. Everyone loves Chorizo that spicy, unctuous, and bright red sausage made from pork. There are two styles of Chorizo: Spanish (garlic, smoked paprika) and Mexican (chili peppers, vinegar). You can cook Smoky Chorizo & Chicken Pasta Bake using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoky Chorizo & Chicken Pasta Bake

1. It's 2 of Chicken breasts - skinned and diced.
2. Prepare 1 of Chorizo sausage - chopped into small pieces.
3. You need 1 of Large onion - diced.
4. You need 1 of Large capsicum - diced.
5. You need 1 of Eggplant - diced.
6. It's of White or brown mushrooms.
7. You need 1 Bag of baby spinach leaves.
8. You need 4-5 cloves of garlic.
9. You need 3/4 Bag of penne pasta.
10. You need 1 Bottle of Leggos Pasta Bake Sauce Creamy Tomato & Mozarella.
11. It's of Tasty cheddar cheese.
12. Prepare of Parmesan cheese.
13. Prepare of Paprika.
14. You need of Smoked paprika.
15. You need of Chilli flakes.
16. Prepare of Salt.
17. It's of Pepper.
18. Prepare of Olive oil.

For this post, the focus was on the Mexican style of Chorizo with a slight twist (I smoked the Chorizo in a Big Green Egg). Heat oil in a large pan or flame-proof casserole over medium heat. An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns. The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo.

Smoky Chorizo & Chicken Pasta Bake instructions

1. Heat oven to 200 degrees celcius on bake..
2. In a large pan add olive oil and brown chicken on high heat. DO NOT OVER COOK. Once chicken is browned, add salt, pepper and paprika. Mix well then transfer chicken into a separate dish..
3. In the same pan, lower the heat to medium-high and add more olive oil. Add onions and chorizo and cook until onions are transparent and chorizo is browned. Add in all other veggies, salt, pepper, paprika, chilli flakes and smoky paprika. Once the veggies have stared to soften, add the garlic (either grate in or chop finely beforehand). Cook veggies for 10-15 minutes until nicely browned and soft..
4. In a separate pot, cook penne pasta in boiling, salted water until al dente. Reserve one cup pasta water and drain remainder, then set pasta aside..
5. Once the veggies are cooked, add the Leggos pasta sauce, rinsing the bottle out with a small amount of water. Bring to the boil, then reduce heat and add spinach. Add in the cooked pasta and chicken and mix well. Cook all together for a few minutes to allow flavours to come together. Add pasta water as needed to get the sauce to the right consistency. Taste and adjust salt, pepper, paprika, smokey paprika and chilli..
6. Transfer to an oven proof dish. Top with a generous amount of grated cheddar and parmesan cheese then sprinkle lightly with paprika. Place on a high rack in the oven and cook for 15 minutes or until the cheese has browned. Remove from oven and let sit for 5 minutes before serving..

We love the combo so much, we've been cooking Swiss chard and beet greens the. Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ /, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo(w)ˈɾisu]) is a type of pork sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.