Pasta a la Valenciana

Pasta a la Valenciana is a delightful Halal Spanish dish that combines the richness of saffron-infused pasta with a medley of fresh vegetables and tender chicken. This vibrant dish is perfect for a cozy dinner, offering a taste of Spain in every bite.

Ingredients

• Fusilli pasta - 200 grams
• Olive oil - 2 tablespoons
• Boneless chicken thighs - 200 grams, diced
• Red bell pepper - 1, diced
• Green peas - 100 grams (fresh or frozen)
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Saffron threads - 0.5 grams
• Vegetable broth - 500 milliliters
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a pot, bring salted water to a boil and cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken thighs and cook until browned and cooked through, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the diced red bell pepper and cook for another 3 minutes until softened.
5. Add the saffron threads to the vegetable broth and stir well. Pour the broth into the skillet along with the paprika, salt, and black pepper. Bring to a simmer.
6. Add the green peas and cooked pasta to the skillet, mixing well to combine. Allow to cook for an additional 2-3 minutes to heat through.
7. Remove from heat and garnish with freshly chopped parsley before serving.

Nutrition

• Calories: 600
• Protein: 30 g
• Carbs: 78 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, promoting muscle health.
• Contains vegetables, providing essential vitamins and minerals.

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