super easy creamy chicken, chorizo and mushroom pasta bake

I was going to cook a baked rice dish for dinner but the LAM observed that we hadn’t had any pasta for a while. That is true since I usually have to cook enough dinner for my parents who do not eat anything Italian, it is simpler just to cook a meal of Chinese or Asian food.

Since I was going to do a baked dinner because my mom was not coming around today, I simply swapped the rice for pasta and we are good to go!

IMG_9911

I wanted to add chorizo to the dish. While I am not generally a big fan of sausages and such, there are a few things I really like and chorizos are one of them. I am pretty sure it is the paprika in chorizos that I love. Whatever it is, a little chorizo can add a ton of flavor to a dish so it is something you can keep in your freezer for the day when you want something a little different.

Here are the instructions on how to cook this dish.

To start, brown the chorizo in batches in a little olive oil. This makes the chorizo more tasty, and at the same time some of the fat in the chorizo can be rendered out. Once browned, transfer the chorizo onto kitchen towels to drain. Set this aside.

IMG_9749

In the same oil, brown the chicken in batches. The chicken does not have to be cooked through as it will be cooked again with the sauce later. When the chicken has been brown, transfer to a bowl and set aside.

IMG_9755

If there is too much oil, drain some out of the pan. Add the diced onions and stir for a minute to soften.

IMG_9760

Add the minced garlic then saute for another 30 seconds or so then add anchovies and mush them with your spatula..

IMG_9765

Add the mushroom, saute for 1-2 minutes to wilt the mushroom, then add chicken stock. (See my notes here on chicken stock.)

IMG_9770 IMG_9773

 Return the chicken and chorizo back into the pan. 

IMG_9775

Add condensed Cream of Chicken (See here for my recipe on home made Condensed Cream of Chicken) and or condensed Cream of Mushroom soup, and water.

IMG_9783

It looks like Gloopy-Gloop, but just stir this until well-combined.

IMG_9788

Add black pepper and bring this to a boil, lower the heat and simmer for 10 minutes. 

In another pot, bring water to a boil. Add salt and cook the pasta according to the manufacturer’s instructions, but taking 3 minutes off the recommended cooking time.

IMG_9795

Add the pasta to the sauce and stir to mix. Ladle into individual serving casseroles, or a large family-size one.

IMG_9816

Top with cheese and extra black pepper as well as chili flakes, if using.

IMG_9840

Bake at 200°C for 15-20 minutes, or until the cheese has melted.

IMG_9859

Serve immediately, with garlic bread, if desired.

IMG_9876

Simple home-cooked food.

It really doesn’t get any better than this!

Super Easy Creamy Chicken, Chorizo And Mushroom Pasta Bake
Serves 4
Write a review
Print
Ingredients
  1. 2 chorizos, sliced
  2. 2 chicken thigh (or breast), cut into bite-size pieces
  3. 1/2 onion, diced
  4. 3 cloves garlic, minced
  5. 4 anchovy fillets
  6. 250g Portobello mushroom, sliced
  7. 1/4 cup (60ml) low-sodium chicken stock
  8. 1 can condensed Cream of Chicken soup
  9. 1 can condensed Cream of Mushroom soup
  10. 1 cup (240ml) water
  11. 300g penne, or any pasta
  12. 1 cup (115g) Cheddar, grated
  13. 1/2 cup (50g) Parmesan, grated
  14. Black pepper, to taste
  15. Dried chili flakes (optional)
Instructions
  1. Brown the chorizo in batches in a little olive oil. Once browned, transfer the chorizo onto kitchen towels to drain. Set this aside.
  2. In the same oil, brown the chicken in batches. The chicken does not have to be cooked through as it will be cooked again with the sauce later. When the chicken has been browned, transfer to a bowl and set aside.
  3. If there is too much oil, drain some out of the pan. Add the diced onions and stir for a minute to soften.
  4. Add the minced garlic then saute for another 30 seconds or so then add anchovies and mush them with your spatula..
  5. Add the mushroom, saute for 1-2 minutes to wilt the mushroom, then add chicken stock.
  6. Return the chicken and chorizo back into the pan.
  7. Add condensed Cream of Chicken (See here for my recipe on home made Condensed Cream of Chicken) and or condensed Cream of Mushroom soup, and water. Stir this until well-combined.
  8. Add black pepper and bring this to a boil, lower the heat and simmer for 10 minutes.
  9. In another pot, bring water to a boil. Add salt and cook the pasta according to the manufacturer’s instructions, but taking 3 minutes off the recommended cooking time.
  10. Add the pasta to the sauce and stir to mix. Ladle into individual serving casseroles, or a large family-size one.
  11. Top with cheese and extra black pepper as well as chili flakes, if using.
  12. Bake at 200°C for 15-20 minutes, or until the cheese has melted.
  13. Serve immediately, with garlic bread, if desired.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/