Chicken Paella Spaghetti Bake
Ingredients
- 1/4 cup (50 mL) olive oil, divided
- 2 tsp (10 mL) salt, divided
- 2 lb (1 kg) boneless skinless chicken breasts or thighs, cut in 1 1/2” (4 cm) pieces
- 2 onions, chopped
- 3 cloves garlic, chopped
- 1 tbsp (15 mL) smoked paprika
- 1 red pepper, diced
- 28 oz (796 mL) chopped canned tomatoes
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
- 2 cups (500 mL) chicken stock
- 1 pkg (300 g) Spaghetti, broken in 1 1/2” (4 cm) pieces
- 2 tbsp (30 mL) chopped fresh parsley
Directions
Step 1:
Heat 2 tbsp (30 mL) olive oil in a large, deep ovenproof skillet on medium high heat. Season chicken with 1 tsp (5 mL) salt. Brown chicken for about 2 minutes. Reserve.
Step 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.
Step 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.
Step 4:
Place in preheated 425°F (220°C) oven for 15-20 minutes, or until all liquid is absorbed and pasta is turning crusty around the edges. Sprinkle with chopped parsley.
Tip
If you do not have a large ovenproof skillet just transfer mixture to a 9” x 13” (3 L) baking dish before placing in oven.