Chicken and Chorizo Pasta Bake
3 1/2 cups penne pasta
1 tablespoon olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
1 chorizo sausage, cut into chunks
1 1/2 cups tomato puree 1 cup light cream 1/2 teaspoon red pepper flakes (optional)
1/2 cup shredded Cheddar cheese.
Natural Finely Shredded Cheese Mild Cheddar, Reduced Fat
1/2 cup shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
1 (10 ounce) package spinach, rinsed and chopped 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 eggs
Eggland’s Best Eggs Cage Free, Brown, Extra Large
1 cup milk
1/2 cup butter, melted 1 onion, chopped
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.
In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Reporter’s Recipes 9-17-15