Check out our delicious Fusilli with Smoked Paprika Chicken recipe; sure to please the entire family!
For the best flavour, use a good quality can of tomatoes such as San Marsano. Whole or diced tomatoes can be used.
Regular paprika can be used instead of smoked paprika.
For a creamy version, stir in 1/2 cup (125 mL) sour cream along with the peas.
Replace the peas with 4 cups (1 L) baby spinach.
Gluten Free Fusilli with Smoked Paprika Chicken
1 pkg (340 g)
CATELLI® GLUTEN FREE FUSILLI
1 tbsp (15 mL) each smoked paprika, brown sugar and red wine vinegar
2 cloves garlic, minced
3/4 tsp (4 mL) each salt and pepper
2 boneless skinless chicken breast, cubed
1 tbsp (15 mL) olive oil
1 cup (250 mL) each chopped onion and yellow pepper
1 can (796 mL) tomatoes
1 cup (250 mL) frozen green peas
Cook fusilli according to package directions.
Meanwhile, blend paprika with sugar, vinegar, garlic, salt and pepper. Toss with chicken to coat; set aside. Heat oil in a large, deep nonstick skillet set over medium-high heat. Add onion and peppers; sauté for 2 minutes.
Add chicken; sauté for 3 minutes. Add tomatoes, breaking up with a spoon. Simmer for 10 minutes or until thickened. Stir in peas until heated through. Serve over hot cooked fusilli.
Cooking up recipes, stories and more.
Looking for a little culinary inspiration? Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.
Catelli 150th Anniversary Recipe Collection
Thank You for Helping Fight Child Hunger in Canada
One-Pot Mushroom & Zucchini Pasta
Holiday Leftovers' Turkey Tetrazzini...
Gluten Free Mediterranean Style LinguiniBy Chef Scott Riess
Gluten Free Penne with Spinach and BeansBy Chef Leo Pantel
Hearty Gluten Free Penne with Braised Duck LegBy Chef Cory Vitiello