Creamy Chorizo And Chicken 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 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 AND CHORIZO PASTA

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, about 10 minutes. Stir in chorizo and onion; cook for 2 minutes. Add green bell pepper and garlic; cook until softened, about 5 minutes. Stir in tomatoes, apple cider, tomato paste, salt, and pepper; bring to a boil.
• Mix penne into the skillet. Cover and simmer, adding more cider if needed, until penne is tender, about 15 minutes. Uncover and cook until sauce thickens slightly, about 5 minutes more.

CHICKEN CHORIZO CREAMY PASTA

Steps:

• Cook the pasta in boiling water as directed on the packet.
• Heat the oil gently in a skillet and cook the garlic for about a minute.
• Add and seal the chicken on all sides, add the chorizo and allow to cook through for several minutes.
• Add the tomatoes, pesto, salt and pepper and soften for 3 - 4 minutes with the lid on a low heat.
• Finally add the creme fraise and Basil, mix in well and simmer for a few minutes only before adding the cooked pasta. Mix in well and serve with parmesan cheese.

CREAMY CHORIZO AND CHICKEN SOUP

Steps:

• Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
• Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

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

Steps:

• Boil pasta in a pot of water following the package instructions.
• Dice chicken into bite sized pieces, and sauté in a skillet with some cooking spray or vegetable oil, as well as all the seasoning.
• When the chicken is almost cooked through, add diced sun dried tomatoes, garlic and chorizo. Sauté for another minute, or until fragrant.
• Finally, add creme fraiche, and remove the dish from the heat. The creme fraiche will warm up, and does not have to be cooked.
• Drain off most of the excess water from the cooked pasta, leaving only a few tablespoons worth of liquid in the pot.
• Add the chorizo and chicken sauce to the pasta, and stir to combine thoroughly.

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.

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.

CREAMY CHORIZO PASTA WITH SPINACH

Steps:

• Quarter the cherry tomatoes. Remove the stem and the seeds from the red bell pepper. Finely chop the bell pepper and onion.
• Heat olive oil in a large skillet over medium heat. Add tomatoes, bell pepper, and onion with a pinch of salt and the crushed red pepper. Stir to coat everything in the oil, then cook for 7-8 minutes until the vegetables are softened.
• Cook the dried pasta shells in boiling salted water until al dente (about one minute less than the package directions.). To time this best, pour the pasta into the boiling pasta water when you add the chorizo to the softened vegetables.
• Add the chorizo and garlic, and cook for 5-6 minutes, breaking the chorizo into small pieces as it cooks. Stir in the sugar, then pour in the half & half. Stir the half & half into the chorizo until it is mostly absorbed, then stir in the fresh spinach until it has completely wilted down and mixed into the chorizo sauce.
• Use a slotted spoon to transfer the cooked pasta shells directly into the chorizo and spinach sauce, reserving the pasta water. Stir to coat the pasta entirely in the chorizo and spinach sauce, then turn the heat off from under the skillet.
• Stir in the parmesan. If you want a creamier pasta, stir in reserved pasta water 1/4 cup at a time until it's as creamy as you like it. Taste the pasta, and season with salt and pepper to taste.
• Stir in the freshly squeezed lemon juice, and serve immediately (with more parmesan if you like!)

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 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.