Chicken And Chorizo Pasta Bake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
• Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
• Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

Steps:

• Cut up the chorizo sausage, dice the chicken if using chicken breasts. Once diced and chopped fry the meat.
• While the chicken and chorizo is frying, cut up the chillies, finely grate the red leicester and mild cheddar cheese, boil the water for the sauce and cook the pasta.
• Once the chicken & chorizo are fried, add the chillies and fry for 2 minutes.
• Once everything is fried add the boiled water, stock cubes, tomato purèe and spices.
• Once the sauce and meat is cooked add the pasta. Place everything into a ovenproof dish, sprinkle the cheese on top and place in the oven for 20-25 minutes

Steps:

• Cook pasta according to package directions to el dente.
• Meanwhile, thinly slice sausage and fry at medium heat until cooked through.
• Drain sausage.
• Mix cooked pasta, sauce, green onion, cilantro, chicken, sausage, and vegetables (if using) in casserole dish.
• Top with cheese, if using.
• Cook at 350 degrees F for 35-40 minutes or until heated through and smelling yummy.
• Gluten Free Modifications: To make this Gluten Free I used Freybe Wine Chorizo, Tinkyada Rice Pasta spirals, and Classico Fire-Roasted Tomato& Garlic pasta sauce.

Steps:

• Cook your pasta for 8 to 10 mins in a large pot of boiling water, drain , splash in a little olive oil and return to pot
• Heat your frying pan add the onion garlic and chilli and brown for one min.
• Add the sliced chorizo and fry til brown ,
• Remove ingrediants from pan and put aside
• Add chopped chicken cook til brown
• Return everything to pan add cream and pesto cook til heated through and thicken slightly ,.
• Pour over pasta season with salt and pepper to taste add parsley and serve
• Lovely with a green salad and fresh bread.