Creamy chicken and chorizo pasta bake recipe
Created by The Tesco Recipes team
Learn how to make chicken and chorizo past bake and you can rustle up this comforting dish for a flavour-packed midweek meal in a flash. Featuring chunks of smoky chorizo, a fragrant tomato sauce and gooey cheese, it is perfect for cosying up with on cooler nights.
See method- Serves 4
- 692 calories / serving
Ingredients
- 300g dried rigatoni or penne
- 100g chorizo, chopped
- 2 garlic cloves, crushed
- 3 chicken breasts, cut into chunks
- 400g tin Tesco Finest cherry tomatoes
- 400g tin chopped tomatoes
- 2 tsp dried oregano
- 30g fresh basil, torn
- 75g light soft cheese
- 3 tbsp grated Parmesan cheese
- 150g mozzarella cheese, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 2920kJ 692.0kcal
- Fat
- 23g
- Saturates
- 12g
- Salt
- 2.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 68.3gProtein 56.6gFibre 6.5g
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- Heat oven to gas 8, 220°C, fan 200°C. Bring a large pan of salted water to the boil and cook the pasta following the packet instructions. Drain and set to one side.
- Heat a large dry ovenproof frying pan on a high heat and cook the chorizo for 3-4 mins, until the oils are released and it starts to crisp. Add the garlic and chicken and fry for 5 mins, to brown. Tip in both cans of tomatoes and bring to a simmer, then add ¾ of the oregano, ½ the basil, the soft cheese and some seasoning. Stir until the cheese has melted into the sauce.
- Add the pasta and mix well. Scatter on the Parmesan and mozzarella and the rest of the oregano. Bake for 20-25 mins, until golden brown and bubbling. Serve with the rest of the torn basil on top.
- See more Chicken pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
