This is the first recipe I have ever put together using Chorizo, which we recently added to our individual cuts. The family loved it, and I know it will become a go to recipe in my recipe box now!
Here’s my recipe:
Creamy Chicken and Chorizo Bake
Cook
– 16 oz Penne Rigate noodles until al dente
Brown
– 1 lb CGF Ground Chorizo in a cast iron skillet or covered sauce pan
Add in:
– 1/3 cup CGF chopped yellow onions
– 1/3 cup CGF chopped peppers (I used banana peppers that I had frozen from summer)
Cook onions and peppers until onions are translucent, then and in and heat:
– 1 cup shredded CGF Chicken (I used meat from stew birds that I had previously canned – very tender and full of flavor. Also a wonderful way to use leftovers.)
– 1 pint (2 cups) CGF canned stew tomatoes
– 1 cup milk
– 1 tsp salt (you might prefer less salt if you are using processed ingredients which contain more salt)
– 1/4 tsp pepper
Combine:
– Noodles and sauce in greased pan
Sprinkle with:
– 1 cup mozzarella cheese
– 1/2 cup cheddar cheese
– 1/4 cup pepper jack cheese
Bake:
– 30-40 minutes at 350 degrees
Served with:
– Frozen CGF Green and Yellow Wax Beans
– Fall apples from Becca’s parent’s house, stored in our root cellar
