|1/3 cup||(80 mL) Olive oil, divided|
|2||Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|1 lb||(454 g) Angel hair pasta, broken into 1” (2.5 cm) pieces|
|1||Large onion, finely chopped|
|3||Cloves garlic, minced|
|1 tsp||(5 mL) Smoked paprika|
|1||(28 oz/796 mL) Can diced tomatoes|
|1||(8 oz/236 mL) Bottle clam juice|
|1 cup||(250 mL) White wine|
|Pinch of saffron|
|1 lb||(454 g) Mussels, scrubbed|
|1 lb||(454 g) Medium shrimp, in shell|
|3 tbsp||(45 mL) Chopped fresh herbs (parsley, dill, thyme)|
HEAT ¼ cup (60 mL) oil in a large pot over medium-high heat. Add chicken and cook, stirring frequently, for 8-10 minutes or until golden brown. Remove from pan using a slotted spoon and set aside. Add pasta to the pot and reduce heat to medium. Cook stirring frequently for about 10 minutes or until evenly browned. Remove from pan and set aside with chicken.
ADD remaining olive oil to the pan then add onions, garlic and smoked paprika. Cook 3-4 minutes or until onion begins to soften. Stir in tomatoes, increase heat to high and cook stirring until tomatoes have broken down and sauce has thickened. Simmer over medium-low heat for 15-20 minutes.
COMBINE broth, clam juice, wine, bay leaf and saffron in another heavy pot. Bring to boil, add shrimp and mussels. Cook for 4-6 minutes or until mussels have opened and shrimp are bright pink. Remove seafood with a slotted spoon and set aside. Pour the liquid along with the pasta and chicken into the tomato sauce. Increase heat to medium. Cook stirring frequently until pasta absorbs most of the liquid and it is tender, about 10-15 minutes. Add seafood and chopped fresh herbs, stir to combine and heat through. Remove bay leaf. Serve immediately.
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