Recipe: Yummy Smoky Chorizo & Chicken Pasta Bake

Smoky Chorizo & Chicken Pasta Bake. Each uses just five ingredients, helping you get good. This chorizo shakshuka is full of smoky flavour from the chorizo and smoked paprika. Serve with crusty bread for those runny yolks and a dollop of yoghurt.

Savory chunks scattered throughout the mix and also in the dressing! Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la. Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika). You can have Smoky Chorizo & Chicken Pasta Bake using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Smoky Chorizo & Chicken Pasta Bake

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

Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky. Chicken and chorizo is a popular combination that creates smoky, Spanish-inspired dishes, from classic paella to buttery chicken casserole and our fun, meaty tray bake. Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce.sounds too hot?! Bean dip goes next-level with a smoky chorizo twist.

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..

The chipotle chiles add a bit of heat for an unforgettable taste explosion. Top tip for making Smoky spiced chorizo with peppers. These Chorizo Scotch Eggs are epic! Crispy and smoky on the outside with a perfect runny-egg filling! This post is written in collaboration with Mill Street Pub & Kitchen, Oakham.