Chicken and Chorizo Pasta Bake
Chicken Chorizo Pasta Bake is a crowd-pleasing favourite! Easy to throw together, full of flavour and ready in under 45 minutes!
Servings: 4 servings
Calories: 818kcal
Equipment
- A large oven-safe frying pan or shallow casserole dish
Ingredients
- 350 grams dried pasta shapes I use penne, rigatoni or fusilli
- 100 grams cured chorizo sausage sliced
- 2 chicken breasts or 4 thighs
- 1 onion diced
- 1 red, yellow or orange pepper sliced into strips
- 2 cloves garlic diced
- 400 grams tin chopped tomatoes
- 400 grams tin cherry tomatoes or another tin of chopped tomatoes
- 250 grams mozzarella
- 1 tsp dried oregano
- 1 tsp smoked paprika
- fresh basil to garnish
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 200°c/180 fan/400f/gas mark 6.
- Bring a large pot of salted water to boil and cook the pasta until just al-dente (about 1 minute less than the packet instructions). Drain and set aside.
- While the pasta is cooking, heat the oil in a large oven-safe frying pan or shallow casserole dish. Add the onion and chorizo and cook for 2-3 minutes to let the chorizo release its flavour-packed oil.
- Slice the chicken into thin strips and add to the pan with the paprika, oregano and a pinch of salt and pepper.
- Fry for 2 minutes to brown the chicken, then stir in the garlic and peppers and cook for another 2 minutes.
- Pour over the tomatoes and stir well, then bring to a simmer. Add salt and pepper to taste if desired.
- Take off the heat and stir in the pasta - make sure everything is well combined.
- Tear the mozzarella into pieces and scatter over the top.
- Bake in the oven for 20-25 minutes, until golden and bubbling.
- Scatter over fresh basil to serve.
Nutrition
Calories: 818kcal | Carbohydrates: 83g | Protein: 57g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1105mg | Potassium: 1268mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2065IU | Vitamin C: 60mg | Calcium: 425mg | Iron: 5mg