Smoky Chorizo & Chicken Pasta Bake. This chorizo shakshuka is full of smoky flavour from the chorizo and smoked paprika. Serve with crusty bread for those runny yolks and a dollop of yoghurt. I think of this Smoky Chorizo Chicken Salad as a man-salad, because the guys love it and they always come back Chorizo is the lure.

Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika). Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky. Bean dip goes next-level with a smoky chorizo twist. You can have Smoky Chorizo & Chicken Pasta Bake using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoky Chorizo & Chicken Pasta Bake

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

The chipotle chiles add a bit of heat for an unforgettable taste explosion. MORE+ LESS Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce.sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to. This recipe for shakshuka with chorizo and chickpeas is a quick, one-skillet dinner or anytime meal featuring a smoky spice blend for bold flavor.

Smoky Chorizo & Chicken Pasta Bake instructions

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..

Top tip for making Smoky spiced chorizo with peppers. This smoky chicken and bean stew with chorizo and a chilli kick is hearty and delicious. These Chorizo Scotch Eggs are epic! Crispy and smoky on the outside with a perfect runny-egg filling! A quick and easy Smoky Cuban Chorizo Stew recipe, from our authentic Caribbean cuisine collection.