Smoked Paprika Chicken Sauté


  1. In a small bowl, combine smoked paprika, salt and pepper. Season diced chicken with 1 tbsp. of smoked paprika mixture. Save remaining seasoning mixture for later.

  2. In a large sauté pan, heat 1 tbsp. of oil on high. Add cherry tomatoes and sauté until skins have burst and started to brown. Remove from pan and transfer to a bowl or hotel pan.

  3. Reduce heat to medium and add remaining oil. Add diced chicken and sear on all sides until cooked through. Stir in romesco, chicken broth, and remaining seasoning blend. Bring to a boil, reduce heat to a simmer and add spinach. Cook until all spinach is wilted. Gently stir in burst tomatoes.

  4. Serve over pappardelle pasta and garnish with toasted slivered almonds and Parmesan cheese.


  • 1/2 cup almonds, slivered, toasted
  • 1 lb. spinach, fresh baby
  • 1 tsp. McCormick Culinary® Black Pepper, Ground
  • 1 lb. West Creek® Chicken, Breast(s), diced
  • 1 cup chicken broth, unsalted
  • 2 tbsp. oil, olive, extra virgin, divided
  • 1 lb. pasta, pappardelle, cooked
  • 1 tbsp. McCormick Culinary® Smoked Paprika 
  • 1/2 cup cheese grated, Parmesan
  • 1/2 cup romesco, smoky
  • 1 1/2 tsp. Kosher salt
  • 2 cups tomato(es), cherry, assorted colors