Are you looking for a flavorful and satisfying meal that is not only easy to prepare but also perfect for any occasion? Look no further than these two chicken and chorizo pasta recipes that will make your taste buds dance with joy. Whether you are a fan of creamy sauces or prefer a lighter option, we have got you covered. So, let’s dive into the ingredients and instructions and get cooking!
Recipe 1: Creamy Chicken and Chorizo Pasta
Ingredients:
- 1 pound penne pasta
- 1 tablespoon olive oil
- 2 boneless chicken breasts, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 6 ounces chorizo sausage, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides. Remove from skillet and set aside.
- In the same skillet, add onion, garlic, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
- Add sliced chorizo to the skillet and cook until browned, about 3 minutes.
- Pour in heavy cream and chicken broth, smoked paprika, and cumin. Stir well and bring to a boil.
- Reduce heat to low and let the sauce simmer for about 10 minutes, or until it thickens.
- Add the cooked chicken and pasta to the skillet and toss well until coated in the sauce.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Nutritional Information:
- Calories: 660
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 125mg
- Sodium: 1050mg
- Total Carbohydrates: 54g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 33g
Cooking Time:
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment:
- Large skillet
- Pot for cooking pasta
- Colander
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Serving Suggestions:
This dish goes well with a simple green salad or some garlic bread on the side.
Variations:
You can substitute the penne pasta with any other pasta of your choice, such as fusilli or rigatoni. You can also add some vegetables like spinach or broccoli to make it even more nutritious.
Substitutions:
If you don’t have heavy cream, you can use half-and-half or milk instead. You can also use turkey or beef sausage instead of chorizo.
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Tips:
Make sure to cook the pasta al dente so that it doesn’t become mushy when added to the sauce. Also, don’t overcook the chicken to prevent it from becoming dry and tough.
Frequently Asked Questions:
Q: Can I make this recipe ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, reheat the sauce in a large skillet and add the cooked pasta and chicken.
Q: Can I freeze this dish?
A: Unfortunately, this dish doesn’t freeze well because of the cream-based sauce.
Recipe 2: Light and Creamy Chicken and Chorizo Pasta
Ingredients:
- 1 pound spaghetti
- 1 tablespoon olive oil
- 2 boneless chicken breasts, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 6 ounces chorizo sausage, sliced
- 1/2 cup chicken broth
- 1/2 cup Greek yogurt
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides. Remove from skillet and set aside.
- In the same skillet, add onion, garlic, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
- Add sliced chorizo to the skillet and cook until browned, about 3 minutes.
- Pour in chicken broth, smoked paprika, and Greek yogurt. Stir well and bring to a boil.
- Reduce heat to low and let the sauce simmer for about 5 minutes, or until it thickens.
- Add the cooked chicken and pasta to the skillet and toss well until coated in the sauce.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Nutritional Information:
- Calories: 530
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 630mg
- Total Carbohydrates: 62g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 36g
Cooking Time:
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment:
- Large skillet
- Pot for cooking pasta
- Colander
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Serving Suggestions:
This dish pairs well with a fresh salad or some grilled vegetables on the side.
Variations:
You can use any type of pasta you like, and you can also add more veggies like zucchini or mushrooms.
Substitutions:
If you don’t have Greek yogurt, you can use sour cream or cream cheese instead. You can also use turkey or beef sausage instead of chorizo.
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Tips:
Make sure to cook the pasta al dente so that it doesn’t become mushy when added to the sauce