Smoked Paprika Chicken Sauté
About this Recipe
A rich pasta dish featuring roasted chicken and burst tomatoes with McCormick Culinary® Smoked Paprika mingled throughout for a strong base of additional flavor and color. Slivered almonds add a welcome crunch, and Parmesan cheese brings it all together.
Smoked Paprika Chicken Sauté
Directions
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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.
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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.
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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.
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Serve over pappardelle pasta and garnish with toasted slivered almonds and Parmesan cheese.
Ingredients
- 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