Chicken and Chorizo pasta bake
recipe 4 a 6 people
6 pieces of chicken: breast, thighs, drumsticks
250gr short pasta ( bronze die is best)
1 whole chorizo ( spicy or mild)
2 red peppers
3 shallots / scallions
baby onions
1 large tin diced tomato in sauce
250ml/1cup white wine
250ml/1cup chicken stock
250ml/1cup double cream
250gr grated swiss cheese
2 tbsp hot smoked paprika
pepper
salt
thyme
oregano
EASY CHORIZO PASTA - One pot, under 30 minutes, and perfect for a quick and easy weeknight meal!
A quick and easy mid-week dinner, ready in less than 25 mins!
One Pot Creamy Tomato and Chorizo Rigatoni - an indulgent and super-tasty family meal. It's all finished with lovely chunks of mozzarella, baby spinach and plenty of parmesan.
Free printable recipe is available on our site:
Ingredients:
1 tsp olive oil
200 g (7oz) chorizo sliced
1 small onion peeled and finely chopped
pinch of salt and pepper
1 red bell pepper de-seeded and sliced
1 yellow bell pepper de-seeded and sliced
3 cloves garlic peeled and minced
250 g (8.8oz) dried rigatoni pasta
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) tin of finely chopped tomatoes
1 heaped tbsp tomato puree/paste
120 ml (½ cup) double (heavy) cream
75 g (2 ½ packed cups) baby spinach leaves
150 g (5.3 oz) mozzarella chopped/torn into small chunks
75 g (¾ cup) grated parmesan cheese
10 cherry/grape tomatoes sliced in half. I used a mixture of different colour tomatoes
To Serve:
pinch of black pepper
2 tbsp chopped fresh parsley
2 tbsp grated parmesan cheese
Instructions:
1. Heat the oil in a large frying pan (skillet) on a medium heat.
2. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.
3. Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.
4. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
5. Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
6. After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, then arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.
7. Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley and grated parmesan.
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away (especially the flavour of the chorizo), but you can make it ahead and it will still taste good.
Make the whole thing ahead (except adding the fresh tomatoes and parsley at the end), then cool, cover and refrigerate for up to two days.
Reheat in a pan, on the hob, over a medium heat, stirring often. You'll probably need to add a few splashes of water or stock to loosen up the sauce.
Note: As the dish cools, the pasta will continue to absorb liquid, so the pasta will be a little softer upon reheating.
Can I freeze it?
Yes, leftover portions can be placed in freezer-proof containers and frozen. Defrost overnight in the refrigerator, then reheat as per the 'make ahead' instructions above.
Ingredient swaps
Swap the pasta for your favourite pasta shape
Add extra vegetables (or swap existing ones) - mushrooms, green beans and broccoli make great additions.
Add the mushrooms in at the same time as the peppers
Add green beans and/or broccoli in about 10 minutes before the end of cooking.
Add chilli flakes, chilli sauce or sliced fresh chillies in for a spicy kick. Add them in when you add the bell peppers.
Add chicken if you like more meat. After frying and removing the chorizo from the pan, fry chicken pieces off in the leftover chorizo oil, before adding the onions and continuing on with the recipe.
How to scale up and scale down this recipe
You can double or halve the recipe, sticking to the same recipe ratios. The dish will take the same amount of time to cook if you're halving it.
If you're doubling the recipe, you'll need to use quite a deep pan to hold everything. It will probably take an extra minute or two to cook the pasta
#CookingShow #Recipe #pasta
Chicken Bacon Pasta Bake - a reader and family favourite!
This is my AMAZING Cheesy Pasta Bake With Chicken And Bacon – a family favourite (and it makes great leftovers too!). If you like pasta recipes then this chicken pasta bake with bacon is one for you.
This recipe has been a reader favourite for the last couple of years and a family favourite for longer than that. I absolutely love cooking (and eating) this pasta bake!
Full chicken pasta bake recipe on our site:
Ingredients for the Chicken Pasta Bake with Bacon:
400g (4.5 cups) dried pasta shapes (I used rigatoni)
1 tbsp vegetable oil
3 large chicken breasts cut into bitesize chunks
1 large onion peeled and chopped
1 red bell pepper de-seeded and chopped
1 yellow bell pepper de-seeded and chopped
A pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
2x 400g (14oz) tins of chopped tomatoes
120ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
6 rashers cooked bacon chopped
100g (1 packed cup) strong cheddar cheese grated
100g (1 packed cup) mozzarella grated
Small bunch parsley roughly torn
#pastarecipes #comfortfood #recipes
Chicken Pasta Bake
Everything a pasta bake should be! Big, juicy, cheesy - with bacon and sizzling seasoned chicken. Love adding chunks of tomato for extra pockets for juiciness. SO GOOD!
PRINT RECIPE:
Creamy Chorizo Pasta
Creamy Chorizo Pasta - Recipe Below - this 5 ingredient, no fuss, divine dinner is super easy to make. Give it a whirl and make sure you have a vat for new years day... hangover heaven, a friend said.. xxx JGS
.
Serves 4
2 tbsp olive oil
1 red onion, finely chopped
200g Chorizo, finely sliced
700g cherry tomatoes
400g Penne Pasta
100g cream cheese
Salt and pepper
.
1. Heat the oil in a large pan over a medium heat. Add the red onion and chorizo and cook, stirring occasionally, for 6-8 minutes until a little golden.
2. Add the tomatoes and a good pinch of salt and pepper to the pan. Mix well. Reduce the heat a touch and cover the pan. It should all be bubbling gently. Cook, stirring occasionally, for 15-20 minutes or until the tomatoes have popped and started to break down. Remove the lid, turn the heat back to medium and cook, stirring occasionally, for 3-4 minutes or until the tomatoes have pretty much broken down. I love a little texture left in the sauce.
3. Meanwhile, cook the pasta for 8-10 minutes or until al dente. Drain and reserve some of the pasta water.
4. Stir the soft cheese into the sauce and then add the pasta. Pour in 50ml of the pasta water and mix well until the sauce clings to the pasta. Check the seasoning. It will need a good pinch of salt and pepper. Mix well and once perfect, dive on in