Total Time:

65 min(Preparation)



Chicken Paella Spaghetti Bake


2/3 pkg (300 g)CATELLI SMART® Spaghetti , broken into thirds
2 tbsp (30 mL)vegetable oil, divided
 2 lb (1 kg)cubed boneless, skinless chicken breasts or thighs
 1/2 tsp (2 mL)each salt and pepper
2chopped onions
3chopped garlic cloves
1 tbsp (15 mL)smoked or sweet paprika
1diced red pepper
1 can (28 oz/796 mL)diced canned tomatoes
2 cups (500 mL)sodium-reduced chicken broth
1 can (370 mL)low fat evaporated milk
2 tbsp (30 mL)all-purpose flour
2 tbsp (30 mL)chopped fresh parsley



Preheat oven to 220ºC (425ºF). Season chicken evenly with salt and pepper. Heat half the vegetable oil in a large, deep, ovenproof skillet set over medium heat. Stir-fry chicken for 2 to 3 minutes or until browned; transfer to a plate. Reduce heat to low; add remaining vegetable oil, onion and garlic. Cook for 5 minutes. Add paprika and red pepper; cook for 8 to 10 minutes or until very tender. (Add a little water if pan becomes dry.)


Stir in tomatoes, chicken broth, milk and flour; bring to a boil. Add spaghetti and cook, uncovered, for 10 minutes or until spaghetti is almost tender and fluid is almost absorbed. Stir in chicken. Place skillet in oven for 15 to 20 minutes or until all fluid is absorbed and spaghetti around the edge of pan is slightly crunchy. Sprinkle with parsley just before serving.

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