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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Ricardo Ingredients:
3/4 lb spaghetti |
1 boneless skinless chicken breast half |
1 chorizo sausage, sliced and diced (1/4 lb) |
3 tablespoons olive oil |
1 onion, minced |
1 yellow bell pepper, seeded, diced |
2 celery ribs, minced |
2 garlic cloves, finely chopped |
1 teaspoon dry oregano |
1 teaspoon paprika |
1 pinch cayenne pepper (obtional) |
3 tablespoons lemon juice |
3 cups homemade tomato sauce or 3 cups store-bought tomato sauce |
3/4 lb shrimp, shelled and devained |
1/4 cup italian parsley, chopped |
salt and pepper |
Directions:
1. In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.
2. In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.
3. In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.
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