How to Prepare Homemade Smoky Chorizo & Chicken Pasta Bake

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The ingredients needed to make Smoky Chorizo & Chicken Pasta Bake:

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

In a large skillet, heat the oil. Tilt the pan and spoon off the fat. Add the chorizo and diced onion and cook until the liquid is gone, the chorizo begins to brown and the onions are translucent. Chorizo is a pork sausage that can be either raw or cured, but is always strongly flavored, either with smoked paprika or chilis.

Instructions to make Smoky Chorizo & Chicken Pasta Bake:

1. Heat oven to 200 degrees celcius on bake.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Add the chorizo and diced onion and cook until the liquid is gone, the chorizo begins to brown and the onions are translucent. Chorizo is a pork sausage that can be either raw or cured, but is always strongly flavored, either with smoked paprika or chilis. What we think of as chorizo today likely first appeared in the Iberian peninsula sometime after the introduction of paprika to Spain in the sixteenth century. Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep. If you use a charcoal grill, the chorizo links will get an extra-smoky flavor.

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