Spanish Style Pasta con Pollo

Seared chicken with juicy meat, mixed with pasta infused with saffron and smoked paprika broth. The reduced sauce coats the ingredients, releasing notes of roasted peppers and garlic.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 627
• Protein: 42 g
• Carbs: 69 g
• Fat: 16 g

Ingredients

• 500 g Chicken cutlet ( cut into 2cm cubes )
• 320 g Dried pasta ( penne or fusilli type )
• 1 piece Onion ( finely minced )
• 1 piece Red bell pepper ( seeded and cut into strips )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( crushed )
• 100 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Saffron
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 700 ml Chicken broth

Instructions

1. Sear the chicken

   Heat olive oil in a sauté pan. Sear chicken cubes over high heat until a golden crust forms. Remove and set aside.

2. Sweat the aromatics

   In the same fat, add minced onion and pepper strips. Sweat until the onion is translucent and the pepper has softened.

3. Deglaze and season

   Add minced garlic, smoked paprika, and saffron. Pour in white wine and scrape the bottom of the pan to release the cooking juices.

4. Cooking the pasta

   Add crushed tomatoes, dry pasta, and pour in the chicken stock. Simmer. The pasta should absorb the liquid and become tender.

Chef's tips

• Do not wash the pan after searing the chicken; the juices are the secret to the flavor.
• If the liquid evaporates too quickly before the pasta is cooked, add a little hot broth.
• The sauce should be reduced and coat the spoon, not liquid like a soup.

Storage

Keep refrigerated for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.