Ingredients:
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts-cut into small pieces
- Salt and Pepper
- 2 teaspoons paprika
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 2 large carrots, small dice
- 1 cup cherry tomatoes, halved
- 1 1/2 cups chicken stock
- 1 large cabbage, chopped
- 1/2 pound thin spaghetti
- Fresh chopped parsley
Directions:
• Heat a large skillet or Dutch oven over medium high heat. Add olive oil to the pan and swirl to coat. When pan is hot add the chicken pieces and season with salt and pepper. Continue to cook for 6-8 minutes, or until chicken is fully cooked and lightly browned. Carefully transfer chicken to a clean plate using a large slotted spoon.
• Using the same skillet or Dutch oven, place the pan over medium high heat. Add 1 more tablespoon of olive oil to the skillet and the large diced yellow onion. Stir to coat the onion in oil and scrape off any brown bits that may be stuck to the bottom of your skillet. Sautè the onion for 3-4 minutes, stirring frequently, or until onions just start to soften.
• Add the minced garlic and paprika to the onions and sautè for one more minute. Mix in the carrots, tomatoes, chicken stock and cabbage. Reduce heat to medium low and cover. Cook for 15 minutes, stirring occasionally.
• Meanwhile, bring a large pot of water to a boil. Salt the water and cook pasta al dente. Drain and reserve 1/2 cup pasta water.
• After 15 minutes, remove cover and return chicken to the pan and mix with the vegetables. Season with salt and pepper. Add pasta to chicken and vegetable mixture. Add pasta water. Store to combine and cook on low for another 10 minutes.
• Garnish with fresh chopped parsley.
Winner winner chicken dinner!
boymomfoodie.mom 