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Before you jump to Smoky Chorizo & Chicken Pasta Bake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Run the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the highest floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. So many people choose the elevator over hiking even a single flight of stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get additional exercise.
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We hope you got insight from reading it, now let’s go back to smoky chorizo & chicken pasta bake recipe. You can have smoky chorizo & chicken pasta bake using 18 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Smoky Chorizo & Chicken Pasta Bake:
- Provide 2 Chicken breasts - skinned and diced
- Take 1 Chorizo sausage - chopped into small pieces
- Provide 1 Large onion - diced
- Get 1 Large capsicum - diced
- Use 1 Eggplant - diced
- Use White or brown mushrooms
- Prepare 1 Bag baby spinach leaves
- Provide 4-5 cloves garlic
- You need 3/4 Bag penne pasta
- Use 1 Bottle Leggos Pasta Bake Sauce Creamy Tomato & Mozarella
- Provide Tasty cheddar cheese
- Use Parmesan cheese
- Provide Paprika
- Prepare Smoked paprika
- Take Chilli flakes
- Prepare Salt
- Use Pepper
- Provide Olive oil
Instructions to make Smoky Chorizo & Chicken Pasta Bake:
- Heat oven to 200 degrees celcius on bake.
- 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.
- 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.
- 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.
- 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.
- 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.
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