Creamy Chorizo And Chicken Pasta Recipes

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CREAMY TOMATO CHICKEN AND CHORIZO PASTA RECIPE



Creamy Tomato Chicken and Chorizo Pasta Recipe image

This Easy Creamy Tomato Chicken and Chorizo Pasta takes under 30 minutes to cook! And is sure to be a hit with the whole family. With juicy chicken and flavor-packed chorizo sausage, this creamy pasta recipe has so much flavor whilst still delivering a creamy and comforting yet simple dinner. We like this as a chicken penne dish, but you can use any pasta shape you like here. Serve it with some garlic bread and a side salad and dinner is done!

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 30m

Number Of Ingredients 17

5.5 oz chorizo (- see note 1)
1 onion
1 red bell peppers (see note 2)
1 yellow bell pepper (see note 2)
1 tbsp olive oil
2 chicken breasts
4 garlic cloves - crushed
1 can chopped tomatoes (14oz/400g)
1 tsp Italian seasoning
1 tsp sugar
1/4 tsp salt
1/4 tsp smoked paprika (- optional)
14 oz pasta ( - see note 3)
1 cup heavy cream
1 cup fresh spinach
parmesan
flat-leaf parsley

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.

Nutrition Facts : Calories 902 kcal, Carbohydrate 89 g, Protein 47 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 178 mg, Sodium 928 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

CREAMY CHORIZO AND CHICKEN PASTA



Creamy Chorizo and Chicken Pasta image

a mixture of chicken and chorizo with cream that makes this pasta hard to resist and so easy to whip up on a work night

Provided by copperfire

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

400 g dry penne pasta (or whatever pasta you have in the cupboard)
3 chorizo sausage, links
1 large onion, diced
1/2 teaspoon chili flakes
2 garlic cloves
500 g chicken thighs (can also be whatever chicken you like even left overs)
300 ml cooking cream
1/4 cup sun-dried tomato pesto
handful fresh parsley

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 CHORIZO AND CHICKEN SOUP



Creamy Chorizo and Chicken Soup image

Spicy sausage and tender chicken make a tasty pair in this creamy soup. Packed with tons of flavor and so simple to make! Searing is the trick for tender chicken. Be sure to sprinkle parmesan on top before serving, it definitely adds a little sumthin' sumthin'!

Provided by *Fat~Dog~Lane*

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
4 skinless boneless chicken breasts, cut into 2-inch cubes
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
black pepper to taste
2 cloves garlic, minced
½ pound chorizo sausage, casings removed
4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 cup heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
¼ cup sour cream, for topping

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.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 6.4 g, Cholesterol 124.9 mg, Fat 36.1 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 17.7 g, Sodium 916.5 mg, Sugar 2.5 g

CHICKEN AND CHORIZO PASTA BAKE



Chicken and Chorizo Pasta Bake image

Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.

Provided by Simon Wraight

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ cups penne pasta
1 tablespoon olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
1 chorizo sausage, cut into chunks
1 ½ cups tomato puree
1 cup light cream
½ teaspoon red pepper flakes
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g

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