Recipe Details

 

  1. In a small bowl, combine smoked paprika, salt and pepper. Season diced chicken with 1 tablespoon of smoked paprika mixture. Save remaining seasoning mixture for later.
  2. In a large saute pan, heat 1 tablespoon of oil on high. Add cherry tomatoes and saute until skins have burst and started to brown. Remove from pan and transfer to a bowl or hotel pan.
  3. Reduce heat to medium and add remaining oil. Add diced chicken and sear on all sides until cooked through. Stir in romesco, chicken broth, and remaining seasoning blend. Bring to a boil, reduce heat to a simmer and add spinach. Cook until all spinach is wilted. Gently stir in burst tomatoes.
  4. Serve over parpadelle pasta and garnish with toasted slivered almonds and Parmesan cheese.

CHEF’s TIP!

Tomatoes can be burst ahead of time and added at service. Romesco and chicken broth can be combine ahead of time as well.