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Chicken and Pepper Paella
10 min prep time
20 min cook time
2servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make 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.
10 min prep time
20 min cook time
2servings
5 ounces chicken and 1/4 cup turkey sausage, 3/4 cup pasta, 1 1/4 vegetables
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Step-By-Step Instructions:
- 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.
- Add chicken broth, water, and saffron to the skillet and bring to a boil, scraping the brown bits from the bottom of the skillet.
- 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.
- Return meat to skillet for 5 minutes. Liquid should be absorbed. Add salt and pepper. Serve on 2 dinner plates.
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 1.8g
- Trans Fats 0g
- Cholesterol 145mg
- Sodium 470mg
-
Total Carbohydrate
56g
- Dietary Fiber 5g
- Total Sugars 9g
- Added Sugars 0g
- Protein 55g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
chicken breasts (boneless, skinless)
3/4 lbs
Olive oil cooking spray
1
turkey sausage (sliced (about 1/2 cup))
2 oz
low sodium chicken broth (fat-free, low-sodium)
3/4 cup
water
1 1/2 cup
saffron
1/4 tsp
onion(s) (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
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