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Chorizo and chicken pasta bake

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Ingredients

100g Chorizo, sliced Check the label if making the recipe gluten free
200g Cooked and chopped chicken e.g. Left from a roast chicken
300g Fusilli pasta Use gluten free pasta where required
1 Red pepper Sliced
1/2 Onion Sliced
100g Grated mozzerella
75g Sweetcorn Either frozen or tinned, no added salt
250g Passata

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Chorizo and chicken pasta bake

Features:

    A quick and easy pasta bake to make earlier in the day or the night before. Just pop it in the oven at 5pm and dinner will be ready in 30 minutes!

    • Serves 4
    • Easy

    Directions


     

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    Steps

    1
    Done

    Slice the onion, pepper and chorizo and place in an oven proof dish. Roast in the oven at 180degC until soft and tinged brown at the edges (this may take about 30 minutes depending on the size of your oven size)

    2
    Done

    Meanwhile cook the pasta in a large pan of boiling water until tender. Drain.

    3
    Done

    Mix the drained pasta with the oven roasted veg and chorizo, sweetcorn, passata and chicken.

    4
    Done

    Top with grated mozzerella. Cover and cool. Chill until ready to cook.

    5
    Done

    When ready, bake in the oven, uncovered, at 180degC until warmed through and cheese is melted and crispy (around 30minutes). Serve with salad and/or crusty bread

    Alison Lyles

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