Description
This simple and hearty macaroni with chicken recipe combines tender chicken, pasta, and a rich tomato-based sauce for a quick and satisfying meal perfect for any day of the week.
Ingredients
- 300 g (10.5 oz) chicken breast or thighs, cut into bite-sized pieces
- 250 g (9 oz) macaroni
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp vegetable oil
- 1 tsp paprika
- 1/2 tsp ground black pepper
- Salt to taste
- 1 can (400 g / 14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 2 cups chicken broth or water
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil in a large pan over medium heat. Add chopped onions and sauté until translucent.
- Add the garlic and red bell pepper, cook for another 2–3 minutes.
- Add the chicken pieces and cook until they are no longer pink and start to brown slightly.
- Stir in the paprika, black pepper, and salt. Mix well.
- Add the tomato paste and crushed tomatoes. Stir to combine and cook for 2–3 minutes.
- Pour in the chicken broth or water. Bring to a boil.
- Add the macaroni, stir, and reduce the heat to a simmer. Cover and cook until the pasta is tender and the liquid is mostly absorbed (about 10–12 minutes), stirring occasionally.
- Taste and adjust seasoning if needed. Optionally, stir in sugar to balance the acidity.
- Serve hot, garnished with chopped parsley.
Notes
- You can use any type of short pasta if macaroni is unavailable.
- For a spicier version, add a pinch of chili flakes or cayenne pepper.
- Leftovers can be stored in the fridge for up to 3 days.
- Use chicken thighs for a juicier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg
