Chicken And Chorizzo Pasta Bake

This was inspired by Sausage and Vegetable Pasta Bake, a recipe by Sasha Kennedy on AllRecipes.co.uk. Unfortunately, the site was closed in November 2021 and all the recipes have gone. Serves 3, or 2 with leftovers for lunch the next day.

• 150g fusilli pasta

  Cook for around 2/3rds normal cooking time. Once done, drain and reserve.

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• 80g chorizzo, diced into 5-10mm cubes

  Low heat: fry until there is a nice puddle of fat.

• 1 onion, sliced
• 150g mushrooms, sliced

  Low heat: Fry for 10-15 minutes until the onion is golden, & the mushrooms have melted.

• 2 garlic cloves, crushed
• 1 tsp paprika
• 1/2 tsp smoked paprika

  Low heat: fry for 2 minutes

• 300g chicken breast, diced

  Moderate to high heat: fry until sealed.

• 2/3 tin of chopped tomatoes
• 1 tbsp tomato puree
• 1 pepper, finely sliced
• 1 courgette, julienned
• 2 tsp dried basil

  High heat: bring to the boil, then remove from the heat. Stir in the pasta then tip into a shallow oven-proof dish.

• cheddar cheese
• breadcrumbs

  Grate a good layer of cheddar over the top of the pasta; cover with breadcrumbs then grate a little more cheddar over to seal the breadcrumbs in place. Bake at Gas Mark 6 / 200°C for 30 minutes, until golden and crispy on top.