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Makes:
8 – 10 servingsPreparation Time:
15 minutesCooking Time:
50 minutes
Ingredients :
¼ cup50 mLolive oil, divided
2 tsp10 mLsalt, divided
2 lb1 kgboneless skinless chicken breasts or thighs, cut in 1 ½” (4cm) pieces
2onions, chopped
3cloves garlic, chopped
1 tbsp15 mLsmoked paprika
1red pepper, diced
28 oz796 mLchopped canned tomatoes
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
2 tbsp30 mLRobin Hood® Original All Purpose Flour
2 cups500 mLchicken stock
1 pkg300gHealthy Harvest® Spaghetti, broken in 1 ½” (4cm) pieces
2 tbsp30 mLchopped fresh parsley
Nutritional Information
Directions :
1 : Heat 2 tbsp (30 mL) olive oil in a large, deep ovenproof skillet on medium high heat. Season chicken with 1 tsp (5mL) salt. Brown chicken for about 2 minutes. Reserve.
2 : Return skillet to low heat, add remaining olive oil. Add onions and garlic and cook gently for 5 minutes. Add smoked paprika and red pepper and cook for 8-10 minutes, until very tender. Add a little water if pan becomes too dry.
3 : Add next 4 ingredients and bring to a boil. Add pasta, cook uncovered for 10 minutes, or until pasta is almost tender and liquid is almost absorbed. Add reserved chicken.
4 : Place in preheated 425F (220C) oven for 15-20 minutes, or until all liquid is absorbed and pasta is turning crusty around the edges. Sprinkle with chopped parsley.
Tip(s)
If you do not have a large ovenproof skillet just transfer mixture to a 9” x 13” (3L) baking dish before placing in oven.
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