Smoked Paprika & Calabrian Chili Chicken Trofie

Smoked Paprika & Calabrian Chili Chicken Trofie ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 4 cloves garlic
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tbsp Calabrian chili paste
• 1/2 cup dry white wine
• 1.5 cups chicken broth
• 14.5 oz crushed tomatoes
• 1 tbsp fresh oregano
• 12 oz trofie pasta
• 2 tbsp fresh parsley
• for serving Parmesan cheese

How to make Smoked Paprika & Calabrian Chili Chicken Trofie

1. Pat the 1.5 lbs of chicken thighs dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary, and sear for 4-5 minutes per side until deeply golden brown. Remove the chicken to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the 1 diced yellow onion and the 1 diced red and 1 diced yellow bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the 4 minced garlic cloves, 2 tablespoons of tomato paste, 2 teaspoons of smoked paprika, and 1 tablespoon of Calabrian chili paste to the skillet. Cook for another 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
5. Pour in 1/2 cup of dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2 minutes until it has mostly evaporated.
6. Stir in 1.5 cups of chicken broth and the 14.5 oz can of crushed tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.
7. While the sauce simmers, bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 oz of trofie pasta and cook according to package directions until al dente, usually 10-12 minutes. Reserve 1/2 cup of pasta cooking water before draining.
8. Uncover the sauce and return the seared chicken to the skillet. Stir in 1 tablespoon of chopped fresh oregano. If the sauce is too thick, add a splash or two of the reserved pasta cooking water to reach your desired consistency.
9. Add the drained trofie pasta directly to the skillet with the chicken and sauce. Toss everything together thoroughly until the pasta is well coated.
10. Serve immediately, garnished with 2 tablespoons of chopped fresh parsley and grated Parmesan cheese on top.

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