Skip to main content

Chicken, Chorizo and Poblano Pasta Bake

(0 reviews)
Chicken, Chorizo and Poblano Pasta Bake
  • Prep Time 35 min
  • Total Time 1 hr 30 min
  • Servings 10
  • Pinterest
    161
  • Fave
    842
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    161
  • Fave
    842
  • Email
    0
  • Facebook
    0
  • Print
    0

Not your Mama’s mac and cheese, this southwest version is packed with chunks of chicken, Mexican chorizo sausage and poblano chiles that give it just enough heat to make things interesting.

Ingredients

3 1/2
cups uncooked penne pasta (12 oz)
1
teaspoon vegetable oil
1
lb Mexican chorizo sausage
4
tablespoons butter
2
medium poblano chiles, seeded, diced (1 cup)
1
medium onion, diced (1 cup)
2
cloves garlic, finely chopped
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3
tablespoons Gold Medal™ all-purpose flour
2 1/2
cups milk
1
cup heavy whipping cream
1
teaspoon salt
2
cups shredded pepper Jack cheese (8 oz)
2
cups shredded Cheddar cheese (8 oz)
3
cups shredded deli rotisserie chicken
1
cup Progresso™ plain panko crispy bread crumbs

Directions

  • 1 Heat oven to 350°F. Spray 3-quart baking dish with cooking spray. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Cook chorizo in oil 4 to 6 minutes, stirring frequently, until no longer pink. Add 2 tablespoons of the butter, the poblano chiles, onion and garlic. Cook and stir about 6 minutes or until vegetables are softened. Add taco seasoning mix and flour. Cook and stir 2 minutes.
  • 3 Gradually stir in milk and whipping cream. Stir in salt. With heat still at medium-high, heat to boiling, stirring constantly. Remove from heat; stir in cheeses. Add pasta and chicken; stir to combine. Remove from heat. Pour mixture into baking dish.
  • 4 In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 45 to 60 seconds or until melted. Stir in bread crumbs. Sprinkle on top of pasta mixture. Bake 20 to 25 minutes or until sauce is bubbly and top is golden brown. Let stand 10 minutes. Serve hot.
Tips  

Chorizo is a highly seasoned pork sausage used in Spanish and Mexican cuisine. Mexican chorizo, the kind used in this recipe, is made with fresh (raw, uncooked) pork, while the Spanish version is usually smoked and fully cooked.

Poblano chiles vary greatly in heat. If you want to ensure your pasta bake is on the zippy side, finely chop a serrano chile, and add with the onions and peppers.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
820
(
Calories from Fat
460
)
Daily Value
Total Fat
52g
79%
(
Saturated Fat
26g
128%
,
Trans Fat
1g
)
Cholesterol
170mg
57%
Sodium
1680mg
70%
Potassium
510mg
15%
Total Carbohydrate
47g
16%
(
Dietary Fiber
2g
8%
,
Sugars
7g
)
Protein
42g
Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 3 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet