Spanish Style Noodles With Chicken And Sausage Recipes

SPANISH-STYLE CHICKEN AND SAUSAGE

Spanish-Style Chicken and Sausage image

A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.

Provided by QueenCampbell

Categories World Cuisine Recipes European Spanish

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
½ pound sweet Italian sausage, sliced
1 (8 ounce) boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cubes chicken bouillon
1 ⅔ cups hot water
½ teaspoon salt
½ teaspoon ground thyme
¼ teaspoon garlic powder
1 cup frozen green peas
1 ½ cups instant rice
2 medium tomatoes, diced

Steps:

Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g

SPANISH CHICKEN AND PASTA

Spanish Chicken and Pasta image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces angel hair pasta, broken into 2-inch pieces, or fideos
1 15-ounce can fire-roasted diced tomatoes
2 1/4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken breasts
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 poblano chile pepper, chopped
2 cloves garlic, minced
1/4 teaspoon ground cumin
2 tablespoons chopped fresh parsley
2 tablespoons crumbled queso fresco cheese

Steps:

Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.
Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.
Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.
Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.

Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 127 milligrams, Sodium 1100 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 51 grams, Sugar 7 grams

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