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Chicken and Chorizo Pasta Bake
Chicken and Chorizo Pasta Bake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Creamy tomato baked chicken and chorizo penne with three cheeses.
Ingredients:
  • 3.5 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
  • 1.5 cups tomato puree
  • 1 cup light cream
  • 0.5 teaspoon red pepper flakes
  • 0.5 cup shredded Cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup freshly grated Parmesan cheese
Instructions:
  • Preheat oven to 375°F (190°C) for a perfectly heated cooking environment.
  • Bring a large pot of salted water to a boil, then cook the pasta until al dente, about 8 to 10 minutes. Drain and set aside.
  • In a large deep skillet over medium-high heat, heat the oil. Add chicken and cook until firm and lightly browned, about 5 minutes. Stir in bell pepper and chorizo, cooking for an additional 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
  • Combine the tomato puree, cream, and red pepper flakes in a small saucepan. Simmer over medium-high heat until thickened, about 5 minutes. Mix the cooked pasta and sauce with the chicken in a skillet. Transfer the mixture to an oven-proof dish and top with Cheddar, mozzarella, and Parmesan cheese. Bake until bubbly and golden, about 30 minutes.

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