Creamy Chorizo And Chicken Pasta Recipes

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

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 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.

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.

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 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.

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 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.

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.