Creamy Chorizo And Chicken Pasta Recipes

CHICKEN AND CHORIZO PASTA BAKE

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

Chicken and Chorizo Pasta Bake image

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

Ingredients

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

CREAMY CHORIZO AND CHICKEN SOUP

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

Creamy Chorizo and Chicken Soup image

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

Ingredients

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