Chicken Chorizo Creamy Pasta Recipes

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.

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 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 CHICKEN AND CHORIZO PASTA

Steps:

• Heat a large saucepan, with oil and fry off the onion, garlic and chilli for 5 minutes.
• Add in the chicken and chorizo and cook for 10 minutes.
• Add peppers and cook for another 2-3 minutes.
• Finally add Glenilen Farm Crème Fraiche and passata and mix well.
• Let simmer for 12-15 minutes.
• While this is simmering, boil your water for your pasta.
• Add some salt to the water and add your pasta, let your pasta cook over a medium heat for 12-15 minutes until al dente (with a bite).
• Once cooked strain the pasta and add to the large saucepan with the chicken and chorizo sauce, stir well until pasta is covered in sauce.
• Serve with grated parmesan and easy flatbread.
• Enjoy!

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.

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.

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.

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.