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, tempting your patrons to lick the bowl clean!
Ingredients
- Smoked Chicken
- 1 tablespoon Paprika, Smoked
- 1 teaspoon Black Pepper, pure, ground
- 1 1/2 teaspoon kosher salt
- 1 pound chicken breast, diced
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups cherry tomatoes, assorted colors
- 1/2 cup smoky romesco
- 1 cup chicken broth, unsalted
- 1 pound baby spinach leaves
- 1 pound parpadelle pasta, cooked
- 1/2 cup almonds slivered, toasted
- 1/2 cup Parmesan cheese, grated
Nutrition Information
(per serving)
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, tempting your patrons to lick the bowl clean!
Instructions
- In a small bowl, combine smoked paprika, salt and pepper. Season diced chicken with 1 tablespoon of smoked paprika mixture. Save remaining seasoning mixture for later.
- In a large saute pan, heat 1 tablespoon of oil on high. Add cherry tomatoes and saute until skins have burst and started to brown. Remove from pan and transfer to a bowl or hotel pan.
- 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.
- Serve over parpadelle pasta and garnish with toasted slivered almonds and Parmesan cheese.
