Chicken and Chorizo Pasta Bake

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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.

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Reviews (25)

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18

Sharon M.

Apr. 23, 2007

"A tasty recipe that makes great leftovers. I used milk instead of the heavy cream to lighten it up a bit. Nice flavor and easy to make...." See more"

9

Deb C

Feb. 15, 2011

"This was a good pasta dish. I would cook the chicken a little less than instructed because we thought the chicken was dry...." See more"

8

Stephanie

Sep. 18, 2008

"FYI: Chorizo has an interesting taste if you have never eaten it. I cooked mine up the night before making this recipe. I actually made it, and then wasn't sure what to do with it. Yay for All Recipes..." See more! This was great! I changed it up just a little bit: I used milk instead of the cream, red AND green pepper, shrimp instead of chicken, and one 6oz can of tomato paste mixed with 1/2 cup water, then added just a little spaghetti sauce with the milk and the red pepper flakes. YUM! We will definitely have this again. I loved it with shrimp and will throw in more next time. Husband liked it too. "