CHICKEN AND CHORIZO PASTA WITH SPINACH
A very tasty, satisfying chicken and chorizo pasta dish with spinach. Easy to make so perfect for a weeknight dinner.
Provided by Michelle Alston
Categories Dinner
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
CREAMY CHICKEN AND CHORIZO PASTA
Creamy chicken and chorizo pasta is the kind of treat that can make any day better. Loaded with crispy bits of chorizo and chicken and smothered in a velvety, super flavourful tomato and cream sauce, this easy chorizo pasta only takes 30 minutes to make!
Provided by Alice | Skinny Spatula
Categories Pasta
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 730 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 177 milligrams cholesterol, Fat 45 grams fat, Fiber 2 grams fiber, Protein 47 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 818 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
SPICY CHORIZO PENNE PASTA
Make this piqucante pasta dish tonight using chorizo, tomatoes, chili and red wine to name but a few ingredients! Perfect for a cosy night in with a glass of red wine!
Provided by English_Rose
Categories Penne
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan over a medium to high heat. Add the onion and chili and cook for two minutes.
- Add the chorizo and cook for a further five minutes, or until golden brown all over.
- Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
- To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.
Nutrition Facts : Calories 904.6, Fat 32.6, SaturatedFat 10, Cholesterol 52.8, Sodium 976.9, Carbohydrate 114, Fiber 16, Sugar 5.5, Protein 25.9
SPICY CHORIZO PASTA
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
- Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
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SPICY CHORIZO PASTA - COOKING FOR KEEPS
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Cuisine MexicanTotal Time 40 minsCategory Main CourseCalories 577 per serving
- Bring a large pot of water to a rolling boil. Season with a generous amount of salt It should be almost as salty as the sea. Add chicken to a large bowl. Drizzle with a teaspoon of olive oil. Sprinkle with 3/4 teaspoon salt, paprika, garlic powder, onion powder, oregano, and black pepper. Use hands to coat the chicken. Set aside.
- Heat a large cast iron skillet (we use a 12") or a similar sized skillet with high sides to a medium-high heat. Add the chorizo. Spread it out in the bottom of the pan and let it brown. Try not to move it too much so the surface can brown. After the chorizo has cooked for a bit, use a wooden spoon to break up the meat. Continue to brown until the chorizo is cooked through, it should take about 8-10 minutes.
- When the chorizo has been fully cooked, use a slotted spoon to transfer the chorizo to a colander so the fat can drain. If there is any more than a tablespoon of fat left in the skillet, remove it. Add the marinated chicken to the skillet. Let the chicken brown and then flip over. Continue to brown until cooked through. Remove from the pan and transfer to the same plate as the chorizo.
- Turn the heat down to medium and add two teaspoons of olive oil to the pan. When the oil is hot, add the onion. Saute the onion until it starts to soften, about 3-4 minutes. Add the garlic and cook another 1-2 minutes. Be sure the garlic doesn't burn.
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