Chicken and Pepper Paella

Chicken and Pepper Paella
Summary

This unique paella recipe is made with pasta instead of rice and is a great dish that can have just about any vegetables mixed in.

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    2 Servings
  • Serving size
    5 ounces chicken and 1/4 cup turkey sausage, 3/4 cup pasta, 1 1/4 vegetables
Cooking for 1 or 2 Dinner Lunch Main Dish One Pot High in Fiber Comfort Food Latin American Mediterranean Mexican/Southwestern
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    5 ounces chicken and 1/4 cup turkey sausage, 3/4 cup pasta, 1 1/4 vegetables
  • Amount per serving Calories 540

  • Total Fat 9g
    • Saturated Fat 2g
  • Cholesterol 145mg
  • Sodium 470mg
  • Total Carbohydrate 56g
    • Dietary Fiber 5g
    • Total Sugars 9g
  • Protein 55g

Choices/Exchanges: 3 Vegetable, 2 1/2 Starch, 6 Lean protein

Cooking for 1 or 2 Dinner Lunch Main Dish One Pot High in Fiber Comfort Food Latin American Mediterranean Mexican/Southwestern
Ingredients

Ingredients

  • chicken breasts (boneless, skinless)
    3/4 lbs
  • Olive oil cooking spray
    1
  • turkey sausage (sliced (about 1/2 cup))
    2 oz
  • chicken broth (fat-free, low-sodium)
    3/4 cup
  • water
    1 1/2 cup
  • saffron
    1/4 tsp
  • onion (frozen chopped)
    1 cup
  • zucchini (sliced)
    1 cup
  • red bell pepper (sliced)
    1 cup
  • poblano chile pepper (seeded and chopped)
    1
  • whole-wheat orzo (1/4 pound)
    2/3 cup
  • salt
    1/8 tsp
  • freshly ground black pepper
    1/4 tsp
Directions

Directions

  1. Cut chicken into 2-inch pieces. Heat a nonstick skillet over medium-high heat and spray with olive oil cooking spray. Add chicken and sausage. Brown on all sides, about 5 minutes. Remove from skillet.

  2. Add chicken broth, water, and saffron to the skillet and bring to a boil, scraping the brown bits from the bottom of the skillet.

  3. Add onion, zucchini, red bell pepper, poblano chile pepper and orzo. Stir, bring back to a boil and cook 7 minutes. If not using a nonstick pan, stir often to keep orzo from sticking. If pan becomes dry, add more water.

  4. Return meat to skillet for 5 minutes. Liquid should be absorbed. Add salt and pepper. Serve on 2 dinner plates.

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