Recipe of Perfect Smoky Chorizo & Chicken Pasta Bake

Smoky Chorizo & Chicken Pasta Bake. Spanish chorizo is a dried and cured sausage made of pork meat (and fat). It is found in mainly two variants: sweet and spicy. This is due to the use of, respectively, sweet or spicy smoked paprika, which gives it its characteristic red color.

Depending on the region, it is also called Chouriço in the Portuguese region or Xoriço in the Catalan region. Heat oil in a large pan or flame-proof casserole over medium heat. Everyone loves Chorizo that spicy, unctuous, and bright red sausage made from pork.

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, smoky chorizo & chicken pasta bake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Spanish chorizo is a dried and cured sausage made of pork meat (and fat). It is found in mainly two variants: sweet and spicy. This is due to the use of, respectively, sweet or spicy smoked paprika, which gives it its characteristic red color.

Smoky Chorizo & Chicken Pasta Bake is one of the most well liked of current trending meals in the world. It's easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Smoky Chorizo & Chicken Pasta Bake is something which I've loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook smoky chorizo & chicken pasta bake using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Smoky Chorizo & Chicken Pasta Bake:

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

There are two styles of Chorizo: Spanish (garlic, smoked paprika) and Mexican (chili peppers, vinegar). 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). "Chorizo" Crafted with tomato, garlic and Spanish smoked paprika, this crave-worthy "Chorizo" is zesty and bright. It has a subtle amount of heat, without being spicy. To cook fresh Mexican chorizo, buy it ground up in a tube or in fresh sausage links from the butcher.

Steps to make Smoky Chorizo & Chicken Pasta Bake:

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..

She starts by removing the chorizo from its casing and cooking it, using a wooden spoon to break it up and move it around while all the fat is rendered. Add the chorizo and diced onion and cook until the liquid is gone, the chorizo begins to brown and the onions are translucent. Divide between your plates, with the salmon on top. Smoked chorizo gives Tortilla Soup with Chorizo and Turkey Meatballs a deep, smoky flavor without overpowering. Whisk the vinaigrette until emulsified and drizzle it over the salad fixins!

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