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Chicken Paella with Vermicelli

With all the lovely flavours of a Spanish-style paella, this pasta is a tasty rendition of a classic, and will definitely win rave reviews from the whole family.
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Chicken Paella Vermicelli
Prep time
icon-clock-115 Min
Cook time
icon-cooking-130 Min
Serves
icon-servings-16
Chicken Paella with Vermicelli
Catelli Classic Vermicelli

Ingredients

  • 1 pkg (500 g) Catelli® Classic Vermicelli
  • 12 oz (375 g) Boneless, skinless chicken thighs, chopped
  • 1/2 tsp (2 mL) Each salt and pepper
  • 2 tbsp (30 mL) Olive oil
  • 8 oz (250 g) Cured chorizo sausage, chopped
  • 1/4 cup (60 mL) Tomato paste
  • 1 Onion, diced
  • 1 Red pepper, diced
  • 3 Cloves garlic, minced
  • 1 tsp (5 mL) Paprika
  • 1/2 tsp (2 mL) Smoked paprika
  • Pinch saffron (optional)
  • 1/2 cup (125 mL) Dry white wine
  • 1 can (398 mL) Diced tomatoes
  • 1 cup (250 mL) Sodium-reduced chicken broth
  • 3/4 cup (175 mL) Frozen peas
  • 1/4 cup (30 mL) Finely chopped fresh parsley

Cooking Steps

STEP 1

Cook pasta according to package directions.

STEP 2

Meanwhile, season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until slightly browned all over. Stir in sausage, tomato paste, onion, red pepper, garlic, paprika, smoked paprika, and saffron (if using); cook for 3 to 5 minutes or until vegetables are slightly softened.

STEP 3

Stir in wine; bring to boil. Cook for 3 to 5 minutes or until most of the liquid evaporates. Stir in diced tomatoes and broth; return to boil. Reduce heat to medium-low; cook for 10 to 15 minutes or until chicken and sausage are cooked through and sauce is thickened.

STEP 4

Add peas to skillet; cook for 1 to 2 minutes or until heated through. Add pasta and parsley to skillet; toss until well coated.

Tip: Replace chicken with shrimp if desired