Chicken And Chorizo Pasta Food

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 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 AND CHORIZO PASTA WITH SPINACH

Steps:

• Heat the olive oil in a large saute pan, add the onion and cook over a low to medium heat for about 5 minutes.Add the garlic, oregano, smoked paprika and chilli flakes and cook for a minute.
• Now add the chicken and cook over a medium heat until the chicken is cooked, add the chorizo and cook for another 5 minutes until both the chorizo is slightly crispy.
• Pour in the tinned tomatoes, add a little water to the can, give it a swirl then pour that in too. Add the olives, salt and pepper, reduce the heat and simmer for about 10 minutes.
• Meanwhile, cook the pasta according to the packet instructions. Drain when done.
• When the pasta is almost ready, add about 3 tablespoons of the pasta water to the tomato sauce then add the spinach and basil, check the seasoning then add the drained pasta.Gently toss the pasta in the sauce, serve immediately with plenty of grated parmesan and freshly cracked black pepper.

CHICKEN, CHORIZO & POTATO ONE POT

Steps:

• Cook the potatoes in salted water and drain.
• Heat the oil in a small frying pan and brown the seasoned chicken pieces on a medium heat until golden and crispy, about 3 minutes each side. Remove from the pan and add the chorizo sausage. Cook for several minutes until crispy, and that delicious smoky paprika flavour has been released.
• Lower the heat and add the onions to the pan, cooking until soft, about 10 mins. Add the pepper, garlic and spices and cook for another 5 minutes. Then, add the potatoes, tomatoes, chicken and stock and bring to the boil. Reduce to a simmer and cook for 20 mins, checking that the chicken is cooked through. You can also place the mixture in a Dutch oven or casserole dish and simmer it slowly in the oven.
• Season to taste before serving with crusty bread and perhaps some sour cream - the ideal weeknight dinner recipe!

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

SLOW COOKER SPANISH CHICKEN & CHORIZO PASTA

Steps:

• Place the chicken, sausage, mushrooms, onion, and peppers in the bottom of the slow cooker. Top with the garlic, spices, broth, and tomatoes. Turn the slow cooker onto high for 3 to 4 hours, or low for 6 to 7 hours, until the chicken can easily be shredded with a fork.
• Spoon the fat off the top of the sauce (and discard), shred the chicken with a fork, and serve over pasta with crumbled queso fresco, fresh parsley, and salt & pepper over top.

CREAMY CHORIZO AND CHICKEN PASTA

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.

CHICKEN AND CHORIZO PASTA BAKE

Steps:

• Cook pasta according to packet instructions with salted water. (note 3)

CHICKEN AND CHORIZO PASTA BAKE

Steps:

• Preheat your oven to 200°c/180 fan/400f/gas mark 6.
• Bring a large pot of salted water to boil and cook the pasta until just al-dente (about 1 minute less than the packet instructions). Drain and set aside.
• While the pasta is cooking, heat the oil in a large oven-safe frying pan or shallow casserole dish. Add the onion and chorizo and cook for 2-3 minutes to let the chorizo release its flavour-packed oil.
• Slice the chicken into thin strips and add to the pan with the paprika, oregano and a pinch of salt and pepper.
• Fry for 2 minutes to brown the chicken, then stir in the garlic and peppers and cook for another 2 minutes.
• Pour over the tomatoes and stir well, then bring to a simmer. Add salt and pepper to taste if desired.
• Take off the heat and stir in the pasta - make sure everything is well combined.
• Tear the mozzarella into pieces and scatter over the top.
• Bake in the oven for 20-25 minutes, until golden and bubbling.
• Scatter over fresh basil to serve.

CHICKEN AND CHORIZO PASTA

Steps:

• Place a large pan of water on the boil for your pasta. Heat the olive oil in a large, fairly deep frying pan. Add the sliced onion. Turn the heat to low-medium and cook the onions for 5-8 minutes, stirring occasionally until soft and translucent. Add the garlic and cook for two minutes.
• Stir in the smoked paprika and cook for one minute. Add the sliced chorizo sausage and gently fry for a few minutes until golden and starting to crisp around the edges.
• Once the water is boiling, add a decent amount of salt and add the pasta. Cook about one minute less than what the packet states.
• Remove the onion-garlic-chorizo mixture from the pan but leave the chorizo oil in the pan. Add the diced chicken and fry on a medium-high heat for about 8-10 minutes or until golden and just cooked through (it will finish cooking properly in the sauce). Meanwhile, drain the pasta and set aside, keeping a small cup of the pasta cooking water.
• Return the onion and chorizo mixture to the pan with the chicken. Add the tomato passata, sugar and season with a little salt (do bear in mind you'll be adding parmesan which is salty) and freshly ground black pepper. Cover with a lid and simmer gently for about 10 minutes. Stir in the cream, 1 tablespoon of the parmesan cheese and the chopped basil leaves if using. Taste to chieck if you want to add more salt and pepper.
• Stir the hot drained pasta into the sauce,adding a little of the reserved pasta water if the sauce seems a bit dry. Spoon the pasta into a gratin or casserole dish, top with the mozzarella cheese and place under a hot grill for about 2-3 minutes until the cheese has melted.
• TIP! If you're in a hurry, you can skip this part and simply serve the pasta straight from the pan. Serve the pasta sprinkled with the remaining parmesan cheese. Serve with a green salad and garlic bread for a perfect family meal.

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.

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

Steps:

• Add 1 tbsp of olive into a large frying pan or wok and cook the chicken on a medium heat until sealed. Then add the chorizo, onion and chilli then cook until the onion is soft. Add the full carton of pasatta along with the mixed herbs, paprika, salt, pepper, garlic and dill then stir thoroughly and cook for 15 minutes on a medium heat stirring occasionally.
• For the pasta, fill a pan 3 quarters full of water and add a tsp of salt. Once the water is boiling, add 3oz of pasta per person and cook for 10 minutes. 5 minutes before the sauce is cooked, add 2 tbsp of olive oil and stir in.
• Once everything is cooked, drain the pasta and add this to the sauce and stir until the pasta is fully coated and evenly mixed. Serve immediately with some of the recommended serving options or without depending on preference.

PASTA CHORIZO

Steps:

• Heat a large skillet over medium-high heat, then add the oil. Add the shallots and minced garlic and sauté, stirring, until fragrant, about 1 minute. Add the whole garlic cloves and deglaze the pan with the wine. Add the Cooked Chorizo and chicken stock.
• Let the mixture simmer until reduced slightly. Add the Tomato Sauce and heavy cream and simmer 2 to 3 minutes more. Add the pasta and stir until well coated and heated through. If the pasta becomes dry, add a splash of stock. Season with salt and pepper to taste.
• Remove the pan from the heat and swirl in the butter until combined. Divide the pasta between 2 bowls. To finish the dish, top with the mozzarella and pesto.
• Preheat the oven to 375 degrees F. Grease a sheet pan.
• Place the pork in a large bowl. In a separate bowl, thoroughly mix the oregano, smoked paprika, Spanish paprika, cumin, cinnamon, cayenne (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Add the spice mixture to the pork, then add the garlic, vinegar, Worcestershire sauce and 1/4 cup water and thoroughly mix.
• Spread out the chorizo on the prepared sheet pan and bake until just cooked through, 10 to 15 minutes. Using a spatula, form crumbles by chopping and stirring. Add more spice or salt to taste. Let cool completely before use.
• Heat a 4-quart saucepan over medium-high heat, then add the oil. Add the onions, basil and oregano and stir until the onions are translucent, about 5 minutes. Add the garlic, stir for 1 minute, then deglaze with the wine. Add the tomatoes, vinegar, sugar and red pepper flakes.
• Bring to a simmer, stirring, then reduce the heat to low. Add the tomato paste and stir until well combined. Season with salt and pepper and simmer for 20 minutes. Taste for seasoning, then lightly blend with an immersion blender. Do not puree.
• Combine the flour, egg yolks, oil, 1/4 cup water and 2 1/2 teaspoons salt in a stand mixer fitted with the dough hook attachment. Mix on low speed until the dough pulls away from the sides of bowl. Turn the dough out onto the counter and knead to form a uniform ball. Wrap in plastic wrap and let rest at room temperature for 1 hour (or overnight in the refrigerator).
• When the dough is ready, bring 1 to 2 gallons of salted water to a boil.
• Meanwhile, set up your pasta machine, unwrap the dough and dust with flour. Cut the dough in half and rewrap the half you're not using.
• Flatten the dough enough to fit into the roller. Open the pasta roller to widest setting (#1). Pass the dough through the roller, dusting with flour as needed now and as you continue to roll out the dough to prevent sticking. Narrow the roller to the #2 setting and pass the dough through. Continue to the #4 setting, then the #5 setting. Trim the ends and cut into 12-inch sheets. Repeat the process with the remaining dough half.
• Dust the finished sheets with flour, then fold into thirds. Keep the folded sheets as straight as possible and, using a sharp knife, cut into 1/4-inch strands to form tagliatelle. Dust the pasta with flour if needed to prevent sticking.
• Blanch the pasta in the boiling water until it floats, about 4 minutes. (The pasta will be cooked lightly in the chorizo tomato sauce, so do not overcook it during the blanching phase. No one likes mushy pasta.) Drain and transfer to an ice bath to slow the heating. Drain well and toss with oil. Divide into nine 6.5-ounce portions.

CREAMY CHICKEN AND CHORIZO PASTA

Steps:

• Bring a pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of water before draining.
• Meanwhile, heat the olive oil in a large, deep pan and fry the chorizo for 1-2 minutes over medium-high heat until slightly crispy.
• Add the diced chicken breast to the pan and continue to cook for 4-5 minutes until the chicken is mostly cooked through.
• Next, add the red onion and red pepper to the pan and cook for 2-3 minutes until softened. Stir in the garlic, oregano, marjoram, chilli flakes and tomato paste. Add the chicken stock and allow the sauce to get bubbling.
• Lower the heat and stir in the double cream. Allow it to bubble again for 1-2 minutes, then turn off the heat.
• Transfer the cooked pasta to the pan and toss it well. Stir in the fresh basil, parsley and grated Parmesan. Season to taste and serve immediately, with extra grated Parmesan on top if you like.