1 pkg (340 g) Catelli Gluten Free Fusilli
1 tbsp (15 mL) each smoked paprika, brown sugar and red wine vinegar
2 cloves garlic, minced
3/4 tsp (4 mL) each salt and pepper
2 boneless skinless chicken breast, cubed
1 tbsp (15 mL) olive oil
1 cup (250 mL) each chopped onion and yellow pepper
1 can (796 mL) tomatoes
1 cup (250 mL) frozen green peas
Cook fusilli according to package directions.
Meanwhile, blend paprika with sugar, vinegar, garlic, salt and pepper. Toss with chicken to coat; set aside. Heat oil in a large, deep nonstick skillet set over medium-high heat. Add onion and peppers; sauté for 2 Minutes.
– For the best flavour, use a good quality can of tomatoes such as San Marsano. Whole or diced tomatoes can be used.
– Regular paprika can be used instead of smoked paprika.
– For a creamy version, stir in 1/2 cup (125 mL) sour cream along with the peas.
Replace the peas with 4 cups (1 L) baby spinach.