Smoky Chorizo & Chicken Pasta Bake
Smoky Chorizo & Chicken Pasta Bake

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, smoky chorizo & chicken pasta bake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Smoky Chorizo & Chicken Pasta Bake is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Smoky Chorizo & Chicken Pasta Bake is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have smoky chorizo & chicken pasta bake using 18 ingredients and 6 steps. Here is how you can achieve it.

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

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