Spanish-Style Noodles with Chicken and Sausage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 776
- Total Fat
- 36 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 102 milligrams
- Sodium
- 1,600 milligrams
- Carbohydrates
- 76 grams
- Dietary Fiber
- 5 grams
- Protein
- 30 grams
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks
Kosher salt and freshly ground pepper
1 teaspoon dried marjoram or oregano
1/3 cup extra-virgin olive oil
2 medium onions, diced
3 cloves garlic, chopped
2 bay leaves
3/4 cup tomato puree
12 ounces spaghetti, broken into 3-inch pieces
Grated manchego or parmesan cheese, for garnish (optional)
Directions
- Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
- Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.