Noodlepaella with chicken

Name: Noodlepaella with chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Peppers (e.g. yellow and red); 1 baby onion; 5 Stem(s) Thyme; 2 Garlic cloves; 500 g Chicken filet; 150 g Kabanossi; 1 TABLESPOON Vegetable broth; 50 g Ajvar (Paprika preparation; glass); 1 TABLESPOON Tomato paste; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 200 g Fork spaghetti; 125 g frozen peas; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Peppers (e.g. yellow and red)
1 baby onion
5 Stem(s) Thyme
2 Garlic cloves
500 g Chicken filet
150 g Kabanossi
1 TABLESPOON Vegetable broth
50 g Ajvar (Paprika preparation; glass)
1 TABLESPOON Tomato paste
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
200 g Fork spaghetti
125 g frozen peas
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the peppers into large pieces. Peel and slice the onion. Wash and chop the thyme. Peel and chop garlic. Wash chicken filet, dab dry and cut into large cubes.
2
Cut Kabanossi into slices. Boil up about 600 ml water, stir in broth, ajvar and tomato paste.
3
Heat 1 tablespoon of oil in a wide, ovenproof pan with lid or a small roasting pan. Fry the Kabanossi briefly in it and take it out. Heat 2 tablespoons of oil in the frying fat. Fry the diced chicken well.
4
Season with salt and take out.
5
Briefly sauté the bell pepper, onion and garlic in hot frying fat and salt. Pour in hot ajvar broth. Add uncooked noodles, frozen peas and thyme and bring to the boil while stirring. Fold in meat and sausage.
6
Cover and cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes. Stir once in between. Season pasta paella with salt and pepper. Drink tip: red wine.