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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.
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5

Ingredients

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

Instructions

  • 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.