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Chicken Paella Spaghetti Bake

Chicken Paella Spaghetti Bake

  • Makes: 8 - 10 servings  
  • Preparation Time: 15 minutes 
  • Cooking Time: 50 minutes 

Ingredients

¼ cup50 mL olive oil, divided

2 tsp10 mL salt, divided

2 lb1 kg boneless skinless chicken breasts or thighs, cut in 1 ½” (4cm) pieces

2 onions, chopped

3 cloves garlic, chopped

1 tbsp15 mL smoked paprika

1 red pepper, diced

28 oz796 mL chopped canned tomatoes

1 can354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

2 tbsp30 mL Robin Hood® Original All Purpose Flour

2 cups500 mL chicken stock

1 pkg300g Healthy Harvest® Spaghetti, broken in 1 ½” (4cm) pieces

2 tbsp30 mL chopped fresh parsley

Nutritional Information

Directions

  1 Heat 2 tbsp (30 mL) olive oil in a large, deep ovenproof skillet on medium high heat. Season chicken with 1 tsp (5mL) salt. Brown chicken for about 2 minutes. Reserve.

  2 Return skillet to low heat, add remaining olive oil. Add onions and garlic and cook gently for 5 minutes. Add smoked paprika and red pepper and cook for 8-10 minutes, until very tender. Add a little water if pan becomes too dry.

  3 Add next 4 ingredients and bring to a boil. Add pasta, cook uncovered for 10 minutes, or until pasta is almost tender and liquid is almost absorbed. Add reserved chicken.

  4 Place in preheated 425F (220C) oven for 15-20 minutes, or until all liquid is absorbed and pasta is turning crusty around the edges. Sprinkle with chopped parsley.

Tip(s)

If you do not have a large ovenproof skillet just transfer mixture to a 9” x 13” (3L) baking dish before placing in oven.


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