How to Prepare Tasty 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. Each uses just five ingredients, helping you get good.

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. Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la. Try saying 'smoky chorizo burrito' after a tequila or two! You can have Smoky Chorizo & Chicken Pasta Bake using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Smoky Chorizo & Chicken Pasta Bake

You need of Chicken breasts - skinned and diced.
It's of Chorizo sausage - chopped into small pieces.
Prepare of Large onion - diced.
It's of Large capsicum - diced.
Prepare of Eggplant - diced.
Prepare of White or brown mushrooms.
Prepare of baby spinach leaves.
It's of garlic.
You need of penne pasta.
Prepare of Leggos Pasta Bake Sauce Creamy Tomato & Mozarella.
It's of Tasty cheddar cheese.
Prepare of Parmesan cheese.
You need of Paprika.
Prepare of Smoked paprika.
You need of Chilli flakes.
It's of Salt.
Prepare of Pepper.
It's of Olive oil.

Toasted wraps packed with chorizo-style sausage, fresh salsa and a twist of lime. A quick and easy Smoky Cuban Chorizo Stew recipe, from our authentic Caribbean cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. This smoky chicken and bean stew with chorizo and a chilli kick is hearty and delicious.

Smoky Chorizo & Chicken Pasta Bake step by step

Heat oven to 200 degrees celcius on bake..
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..
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..
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..
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..
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..

Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika). Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky. Nothing warms the body and soul quite like a hearty soup! Beat the winter chills with this smoky chorizo and white bean soup, that will nourish and satisfy. Bean dip goes next-level with a smoky chorizo twist.