Chicken and Pepper Paella
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.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 2 Servings
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- Serving size
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5 ounces chicken and 1/4 cup turkey sausage, 3/4 cup pasta, 1 1/4 vegetables
Ingredients
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chicken breasts (boneless, skinless)
- 3/4 lbs
- 340 g
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Olive oil cooking spray
- 1
- 1
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turkey sausage (sliced (about 1/2 cup))
- 2 oz
- 57 g
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low sodium chicken broth (fat-free, low-sodium)
- 3/4 cup
- 3/4 cup
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water
- 1 1/2 cup
- 1 1/2 cup
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saffron
- 1/4 tsp
- 1/4 tsp
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onion(s) (frozen chopped)
- 1 cup
- 1 cup
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zucchini (sliced)
- 1 cup
- 1 cup
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red bell pepper (sliced)
- 1 cup
- 1 cup
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poblano chile pepper (seeded and chopped)
- 1
- 1
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whole-wheat orzo (1/4 pound)
- 2/3 cup
- 2/3 cup
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salt
- 1/8 tsp
- 1/8 tsp
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
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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.
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Add chicken broth, water, and saffron to the skillet and bring to a boil, scraping the brown bits from the bottom of the skillet.
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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.
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Return meat to skillet for 5 minutes. Liquid should be absorbed. Add salt and pepper. Serve on 2 dinner plates.