Time 1h10m Yield 4 Number Of Ingredients 11 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.
Time 1h10m Yield 4 Number Of Ingredients 11 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.
Time 30m Yield Serves 4 Number Of Ingredients 0 Steps:
Add 1 tbsp of olive into a large frying pan or wok and cook the chicken on a medium heat until sealed. Then add the chorizo, onion and chilli then cook until the onion is soft. Add the full carton of pasatta along with the mixed herbs, paprika, salt, pepper, garlic and dill then stir thoroughly and cook for 15 minutes on a medium heat stirring occasionally. For the pasta, fill a pan 3 quarters full of water and add a tsp of salt. Once the water is boiling, add 3oz of pasta per person and cook for 10 minutes. 5 minutes before the sauce is cooked, add 2 tbsp of olive oil and stir in. Once everything is cooked, drain the pasta and add this to the sauce and stir until the pasta is fully coated and evenly mixed. Serve immediately with some of the recommended serving options or without depending on preference.
Time 35m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat olive oil in a pan. Dice chicken and chorizo and add to pan - fry gently for 3-4 minutes until chicken is browned and chorizo oil is released Whilst chicken is cooking, roughly chop onion and pepper and finely chop garlic and chilli. Add to pan and cook until onion and peppers have softened and chicken is cooked thoroughly Add tomatoes to pan, gently cook for 5 min until tomatoes begin to burst. Cook pasta as per pack instructions Whilst pasta is cooking add creme fraiche, lemon juice and pesto to chicken and warm thorugh. Season to taste Add cooked drained pasta to chicken and creme fraiche mix and stir until coated - serve with a rocket and parmesan salad
