- TORONTO, ON (M5H2M3)
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Total Time:
10 min(Preparation) / 15 min(Cooking)Servings:
6
Ingredients
| 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 |
Preparation
| 1 | Cook fusilli according to package directions. |
| 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. |
| 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. |
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. |
Available sales for ingredients
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frozen green peas
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