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Easy oven-roasted and spiced chicken with fire roasted red peppers, charred corn and spicy chorizo sausage added to a rich and flavorful marinara sauce with penne pasta. A homemade blend of spices added to this pasta gives it a robust flavor everyone will love.
There is something about pasta that is naturally satisfying, enriching and comforting. Perhaps it’s because pasta is the perfect dish for versatility and that Barilla offers a blank canvas for any flavors to put a unique twist on an favorite. With classic flavors such as fire roasted red peppers and creamy Barilla Marinara, it’s easy to turn any dish into a new family favorite.
With cooler weather setting in, I’m all about spicy flavors that can truly elevate any recipe. For this reason, I’ve added pan chopped chorizo sausage to my marinara sauce. It gives it just the kick of heat I adore in my pasta.
This past week my mom and best friend flew into New Orleans to celebrate my birthday. I had no idea that Matt and I were hosting them for a week but it was a nice surprise. I’ve embraced having them spend the week and we’ve had some much fun trying new recipes together. I love to spend time in the kitchen making new memories with them. We always have the best time and it’s refreshing to combine our culinary tastes and experiment with new ingredients. However, one dish my mom and I always make together is this Roasted Red Pepper Chicken and Chorizo Pasta.
The first time I made it was at the family cottage a few years ago with my sister-in-law. She didn’t grow up here but has always cooked recipes with a seasoning similar to what I’ve included in the recipe. Naturally, the first thing we bonded over was food. Since then, I’ve learned to introduce new flavors to otherwise classic dishes such as with this pasta recipe.
This dish couldn’t be any easier to make. It starts with seasoned chicken that gets roasted in the oven. While the chicken is baking, the red pepper can get roasted over an open flame on the stove top.
Barilla Penne Pasta is always perfectly cooked to al dente. It’s then hand tossed in a creamy sauce with spicy chorizo and charred corn. Be sure not to overcook the pasta as it will continue to cook slightly in the pasta sauce.
Dinner couldn’t be any easier to make with a short trip to Albertsons to pick up Barilla Penne Pasta. It’s also the perfect time to pick up the ingredients for this recipe as well as Barilla Marinara Sauce from the pasta aisle.
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Barilla is the ideal ingredient to use in appetizers, side dishes and as the main star of any meal. What are your favorite ways to turn classic Barilla pasta dishes into flavorful new fusion recipes?
Roasted Red Pepper Chicken and Chorizo Pasta
Easy oven-roasted spiced chicken with fire roasted red peppers, charred corn and spicy chorizo sausage added to a rich and flavorful creamy marinara sauce with penne pasta. A homemade blend of spices added to this pasta gives it a robust flavor everyone will love.
For the Chicken
- 4-5 chicken thighs
- 1 1/2 teaspoons paprika
- 1/2 teaspoons onion powder
- 1/2 teaspoons garlic powder
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cumin
For the Pasta
- 1/2 pound Barilla Penne Pasta
- 1.50 pounds chorizo sausage, casings removed
- 1/4 cup corn, toasted
- 1 red pepper
- 1/2 cup chipotle peppers in adobe sauce
- 24 ounces Barilla Marinara Sauce
- 1/2 cup evaporated milk
- 1/3 cup shredded mozzarella
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/4 teaspoon chili powder
Preheat oven to 400 degrees F.
In a small bowl mix paprika, onion powder, garlic powder, pepper, and cumin. Equally, sprinkle over chicken. Bake in oven for 30 minutes.
Meanwhile, boil pasta according to package directions. Drain and set aside once done.
Roast red pepper on stove top. Set pepper on burner over medium-low heat. Rotate every 5 minutes until pepper is charred and collapses; about 25 minutes. Remove to cutting board and place bowl over top. Allow to steam then peel pepper skin and discard. Dunk in water bowl to remove seeds then slice.
In a large rimmed skillet set over medium heat, cook chorizo with the casings removed. Cook until golden brown.
Move chorizo to skillet side and toast corn until golden brown.
Add in chipotle peppers in sauce and evaporated milk. Sprinkle with a little cheese then stir to combine.
Stir in Barilla Marinara Sauce and roasted red pepper slices. Add in onion powder, garlic powder, black pepper, salt, dried parsley, and chili powder.
Cook over medium-low heat until cheese has fully melted; about 10 minutes.
Remove from heat and stir in Barilla Penne Pasta.
Serve with chicken thighs.