Recipe: Appetizing Smoky Chorizo & Chicken Pasta Bake

Smoky Chorizo & Chicken Pasta Bake. 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. I think of this Smoky Chorizo Chicken Salad as a man-salad, because the guys love it and they always come back Chorizo is the lure.

Ever get a word turned around in your brain? A quick and easy Smoky Cuban Chorizo Stew recipe, from our authentic Caribbean cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. You can cook 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. It's 2 of Chicken breasts - skinned and diced.
2. Prepare 1 of Chorizo sausage - chopped into small pieces.
3. It's 1 of Large onion - diced.
4. It's 1 of Large capsicum - diced.
5. It's 1 of Eggplant - diced.
6. Prepare of White or brown mushrooms.
7. It's 1 Bag of baby spinach leaves.
8. You need 4-5 cloves of garlic.
9. You need 3/4 Bag of penne pasta.
10. Prepare 1 Bottle of Leggos Pasta Bake Sauce Creamy Tomato & Mozarella.
11. Prepare of Tasty cheddar cheese.
12. Prepare of Parmesan cheese.
13. You need of Paprika.
14. It's of Smoked paprika.
15. Prepare of Chilli flakes.
16. You need of Salt.
17. It's of Pepper.
18. Prepare of Olive oil.

As part of the Chickpeas series, enjoy this Warm and smoky Chickpea salad recipe. Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce.sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to. These Chorizo Scotch Eggs are epic!

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..

Crispy and smoky on the outside with a perfect runny-egg filling! This post is written in collaboration with Mill Street Pub & Kitchen, Oakham. Slice capsicums and sauté with olive oil. Here's a short and simple recipe. Small bowls of this can be served as part of a tapas-style buffet, with garlicky toasted baguette slices on the side.