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.

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Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, smoky chorizo & chicken pasta bake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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.

Smoky Chorizo & Chicken Pasta Bake is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Smoky Chorizo & Chicken Pasta Bake is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. 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:

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

Find brilliant recipe ideas and cooking tips at Gousto. Try saying 'smoky chorizo burrito' after a tequila or two! Toasted wraps packed with chorizo-style sausage, fresh salsa and a twist of lime. Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).

Instructions to make Smoky Chorizo & Chicken Pasta Bake:

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..

Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky. This smoky chicken and bean stew with chorizo and a chilli kick is hearty and delicious. 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. Bean dip goes next-level with a smoky chorizo twist.

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