Gluten Free Fusilli with Smoked Paprika Chicken

Name: Gluten Free Fusilli with Smoked Paprika Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 pkg (340 g)CATELLIÂ® GLUTEN FREE FUSILLI; 1 (15 mL) tbsp each smoked paprika, brown sugar and red wine vinegar; 2 oignon, coupé en dés; 3/4 (4 mL) tsp sel et de poivre; 2 boneless skinless chicken breast, cubed; 1 (15 mL) tbsp huile d’olive; 1 (250 mL) cup each chopped onion and yellow pepper; 1 (796 mL) can tomates en purÃ©e; 1 (250 mL) cup frozen green peas

Check out our delicious Fusilli with Smoked Paprika Chicken recipe; sure to please the entire family! Tips 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.

Courtes

Partager la recette

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

10 minutes

Temps de cuisson

15 minutes

Servings

6 Portions

Catelli Sans Gluten Fusilli

Ingrédients

6 Portions

1 pkg (340 g)CATELLIÂ^® GLUTEN FREE FUSILLI

1 (15 mL) tbspeach smoked paprika, brown sugar and red wine vinegar

2oignon, coupé en dés

3/4 (4 mL) tspsel et de poivre

2boneless skinless chicken breast, cubed

1 (15 mL) tbsphuile d’olive

1 (250 mL) cupeach chopped onion and yellow pepper

1 (250 mL) cupfrozen green peas

Avis

Les personnes souffrant d’allergies ou ayant des restrictions alimentaires doivent s'assurer que les ingrédients utilisés dans la recette respectent leurs besoins.

Méthode

Étape 1

Cook fusilli according to package directions.

Étape 2

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.

Étape 3

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.