Chicken Chorizo Pasta Recipes

CREAMY TOMATO CHICKEN AND CHORIZO PASTA RECIPE

Steps:

• Peel and chop the onion, then chop the bell peppers and set to one side.
• Slice the chorizo into disks.
• Heat the olive oil a large frying pan over high heat, add the chorizo and cook for 2 minutes.
• Add the chopped onion and peppers and cook for another 2-3 minutes, stirring occasionally.
• Whilst the peppers are cooking chop the chicken breasts into small chunks.
• Add the chicken to the pan and stir around in the oil for 1-2 minutes until lightly golden. Add in the garlic and stir together until aromatic (less than 1 minute)
• Add the chopped tomatoes, Italian seasoning, sugar, salt, and smoked paprika if using.
• Bring to a simmer and then cook gently whilst you cook the pasta.
• Bring a large pan of water to a boil. Add a tablespoon of salt then pour in the pasta.
• Reserve a cup of the pasta cooking liquid then drain the pasta.
• Add the pasta to the tomato sauce mixture and pour in the heavy cream.
• Stir everything together until well coated, thinning the sauce with pasta water as needed.
• Stir through the fresh spinach and allow to wilt. Serve immediately with parmesan and chopped parsley.

CHICKEN AND CHORIZO PASTA RECIPE

Steps:

• Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions.
• Meanwhile, heat the vegetable oil in a large frying pan. Fry the chorizo for 5 mins.
• Add the chicken pieces to the chorizo and fry for another 5 mins.
• Add the tomatoes and basil to the chicken and chorizo. Simmer for 5 mins.
• Drain the pasta and toss in the sauce. Serve with grated parmesan.

CHICKEN AND CHORIZO PASTA BAKE

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.

CHICKEN & CHORIZO PASTA

Steps:

• Cook pasta till al dente according to manufacturers recommendation.
• In a large non stick pan, cook chicken and chorizo with the salt, pepper, onion and garlic, until cooked through.
• Add the remaining vegetables and wine and cook another 5 minutes. Stir in alfredo sauce and heat through. Toss with pasta.

SPICY CHICKEN & CHORIZO PASTA

Steps:

• Heat olive oil in a pan.
• Dice chicken and chorizo and add to pan - fry gently for 3-4 minutes until chicken is browned and chorizo oil is released
• Whilst chicken is cooking, roughly chop onion and pepper and finely chop garlic and chilli. Add to pan and cook until onion and peppers have softened and chicken is cooked thoroughly
• Add tomatoes to pan, gently cook for 5 min until tomatoes begin to burst.
• Cook pasta as per pack instructions
• Whilst pasta is cooking add creme fraiche, lemon juice and pesto to chicken and warm thorugh. Season to taste
• Add cooked drained pasta to chicken and creme fraiche mix and stir until coated - serve with a rocket and parmesan salad