This bake uses the tantalising smoky Spanish sausage,
chorizo, but if you don’t have it in the house you can substitute bacon. Although, chorizo is so readily available in
supermarkets now, I’d definitely recommend
to use it if you can.I’ve used whole wheat pasta here because it uses the entire grain seed, unlike white pasta. Which means more fibre and minerals without any more effort. I’m all for more health benefits without sacrificing flavour!
INGREDIENTS:
Serves 4
2 large chicken breasts, chopped into bite sized pieces
100g chorizo sausage, diced
2 tablespoons olive oil
½ red onion, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 large pepper, diced
1 clove garlic, finely chopped
½ pint chicken stock
400g chopped tomatoes
400g butter beans
3 tablespoons crème fraiche
200g grated mozzarella cheese (cheddar will work too)
300g whole wheat penne pasta
100g chorizo sausage, diced
2 tablespoons olive oil
½ red onion, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 large pepper, diced
1 clove garlic, finely chopped
½ pint chicken stock
400g chopped tomatoes
400g butter beans
3 tablespoons crème fraiche
200g grated mozzarella cheese (cheddar will work too)
300g whole wheat penne pasta
METHOD: You will
need an oven proof dish
Cook the pasta according to the packet instructions
Drain and set aside 5 minutes before cooking time is up
Meanwhile, Heat 1 tablespoon of olive oil in a frying pan and add the onions
Fry off for about 2 minutes
Add the garlic and fry for 30 seconds
Remove from the pan and set aside in a small bowl
Add 1 tablespoon of olive oil and when hot add the chicken
Fry the chicken and brown a little
Add chorizo (or bacon if using instead) and fry for 1 minute with the chicken
Add the chopped peppers and cook for another minute until softened
Add the chopped herbs and let them cook and release their flavours for about 30 seconds
Return the onion and garlic mixture to the pan
Add the chicken stock and deglaze
Season with salt and black pepper
Add the chopped tomatoes and butter beans
Stir in the crème fraiche
Place this into the casserole dish
Add the nearly cooked pasta to the casserole dish
Sprinkle with grated cheese
(If preparing the night before you can do it to this stage and refrigerate overnight)
Cook in a preheated oven at 180⁰C/Gas Mark 6 for approximately 25 minutes.
Serve with a delicious fresh salad or some French beans and ENJOY!
Drain and set aside 5 minutes before cooking time is up
Meanwhile, Heat 1 tablespoon of olive oil in a frying pan and add the onions
Fry off for about 2 minutes
Add the garlic and fry for 30 seconds
Remove from the pan and set aside in a small bowl
Add 1 tablespoon of olive oil and when hot add the chicken
Fry the chicken and brown a little
Add chorizo (or bacon if using instead) and fry for 1 minute with the chicken
Add the chopped peppers and cook for another minute until softened
Add the chopped herbs and let them cook and release their flavours for about 30 seconds
Return the onion and garlic mixture to the pan
Add the chicken stock and deglaze
Season with salt and black pepper
Add the chopped tomatoes and butter beans
Stir in the crème fraiche
Place this into the casserole dish
Add the nearly cooked pasta to the casserole dish
Sprinkle with grated cheese
(If preparing the night before you can do it to this stage and refrigerate overnight)
Cook in a preheated oven at 180⁰C/Gas Mark 6 for approximately 25 minutes.
Serve with a delicious fresh salad or some French beans and ENJOY!
We love chorizo and get it from a local producer who makes it of heavenly quality - definitely going to use some to give this a try!
ReplyDeleteWow, your lucky to have a local producer of the chorizo. I hope you enjoy the recipe when you try it. :)
ReplyDelete