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MEDITERRANEAN PASTA ESPAÑOLA

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup chopped PUREFOODS CLASSIC HONEYCURED BACON
1 pc longaniza Española, chopped
1 tbsp minced garlic
1/3 cup chopped red onion
1/2 cup red and green bell pepper strips
1 pc MAGNOLIA STATION BREAST FILLET, diced
1-1/2 cup tomato sauce
1/2 cup chicken bouillon cube, dissolved in 4 cups chicken stock (from boiling chicken breast) or water
1/2 tsp Spanish paprika
iodized fine salt and pepper to taste
400 g spaghetti, cooked according to package directions

Procedure:

Procedure

  1. Melt butter in a saucepan. Sauté bacon and longanisa and cook over moderate heat for 2 minutes. Add garlic and onions and cook until soft. Add bell peppers and chicken. Mix well. Cook until chicken changes in color.
  2. Pour tomato sauce and chicken stock*. Season with paprika, salt and pepper. Simmer (covered) for 5 to 10 minutes
  3. Toss with cooked pasta. Serve.
Makes 6 to 8 servings. Note/s: *Chicken stock: dissolve 1/4 pc chicken bouillon cube with 1/2 cup warm water
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