Spanish-style pasta with chicken
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 18 G., saturated fats 3 G., proteins 51 G., carbohydrates 54 G., fiber 4 G., cholesterol 127 mg, sodium 1100 mg, sugar 7 G.
Calories 590, total fat 18 G., saturated fats 3 G., proteins 51 G., carbohydrates 54 G., fiber 4 G., cholesterol 127 mg, sodium 1100 mg, sugar 7 G.
The pasta in this recipe is cooked directly in the sauce—no need to set up a separate pot of water. Pre-fry it to make it more appealing and prevent it from becoming overcooked, then simmer it in a tomato sauce made with roasted tomatoes, bell peppers, and chicken breast. Serve sprinkled with fresh herbs and crumbled cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of capellini pasta (angel hair), broken into 5 cm pieces (or noodles)
- 1 can (425 g) of canned baked tomatoes
- 2 and 1/4 cups lightly salted chicken broth
- 220 g of skinless, boneless chicken breasts
- 3 tablespoons extra-virgin olive oil
- Half an onion, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, crushed
- 1/4 tsp ground cumin
- 2 tbsp chopped fresh parsley
- 2 tablespoons crumbled queso fresco
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Recipes with similar ingredients: capellini pasta, chicken breasts, fried tomatoes, poblano pepper, queso fresco cheese, cumin
Cooking the dish according to the recipe:
- Heat a large skillet over high heat. Add the pasta and cook, stirring, until darkened, 5-6 minutes. Remove from heat, then add the tomatoes, chicken broth, 1 teaspoon of salt, and a few grinds of black pepper; set aside.
- Season the chicken generously with salt and pepper. In another large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic, and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper to taste.
- Add the noodles to the skillet with the vegetables and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the chicken is cooked through, about 12 minutes. Transfer the chicken to a cutting board to rest, and continue simmering the pan over low heat until most of the liquid is absorbed, about 3 minutes.
- Slice the chicken. Divide the pasta among plates and top with the chicken, sprinkle with parsley and queso fresco.
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