Noodle Paella

Name: Noodle Paella
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 red and yellow peppers (300-400 g); 1/2 (approx. 150 g) baby onion; 4-5 Stem(s) Thyme; 1–2 Garlic cloves; 400 g Chicken filet; 150 g Cabanossi; 600 ml Vegetable broth; 50 g Aiwar (spicy-hot spice paste); 1 TABLESPOON Tomato paste; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 200 g Fork spaghetti; 125 g frozen peas

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 red and yellow peppers (300-400 g)
1/2 (approx. 150 g) baby onion
4-5 Stem(s) Thyme
1–2 Garlic cloves
400 g Chicken filet
150 g Cabanossi
600 ml Vegetable broth
50 g Aiwar (spicy-hot spice paste)
1 TABLESPOON Tomato paste
3-4 Tbsp Olive oil
7-10 Tbsp Salt
200 g Fork spaghetti
125 g frozen peas

Directions

1
Clean the peppers and cut them into large pieces. Peel and slice the onion. Wash the thyme, shake dry and pluck off the leaves. Peel and chop the garlic. Wash chicken fillets, dab dry and cut into large cubes. Cut cabanossi into slices. Heat the stock and mix with aiwar and tomato paste
2
Heat 1-2 tablespoons of oil in a wide, high ovenproof pan (with lid), fry the cabanossi briefly while turning and remove. Put 2 tablespoons of oil into the hot pan. Sauté the chicken filet in it while turning. Season with salt and remove from the pan. Briefly sauté the bell pepper, onion and garlic in hot frying fat and sprinkle with salt.
3
Pour in hot aiwar broth, add noodles, frozen peas and thyme, bring to the boil while stirring. Fold in meat and slices of sausage. Cover and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Stir once in between