Spanish Style Noodles with Chicken Sausage
Transport your taste buds to the vibrant flavors of Spain with this hearty and aromatic Spanish Style Noodles with Chicken Sausage recipe. Featuring golden toasted vermicelli noodles simmered in a rich, smoky paprika-infused tomato sauce, this dish offers a perfect blend of warmth and spice. Tender slices of chicken sausage bring a savory, protein-packed element, while vibrant veggies like red bell peppers and peas add bursts of color and nutrition. A sprinkle of fresh parsley and a squeeze of lemon elevate the dish with refreshing brightness, making it as visually appealing as it is delicious. Ready in under 45 minutes, this one-pan meal delivers Spanish flair with ease, ideal for busy weeknights or cozy gatherings. Keywords: Spanish noodles, chicken sausage recipe, paprika tomato sauce, easy one-pan dinner.
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Recipe Information
Ingredients
- 8 oz vermicelli noodles
- 3 tbsp olive oil
- 12 oz chicken sausage, sliced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 0.25 tsp cayenne pepper (optional, for heat)
- 14 oz crushed tomatoes
- 2 cups chicken broth
- 0.5 cup frozen peas
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp chopped parsley, for garnish
- 1 whole lemon wedges, for serving
Instructions
Heat 2 tablespoons of olive oil in a large skillet or shallow pan over medium heat.
Break the vermicelli noodles into smaller pieces (about 2–3 inches long) and add them to the pan. Toast the noodles for 3–4 minutes, stirring frequently, until golden brown and fragrant. Remove the noodles from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced chicken sausage and cook for 4–5 minutes, stirring occasionally, until browned. Remove the sausage from the pan and set aside.
To the pan, add the diced onion and red bell pepper. Sauté for 3–4 minutes, until softened.
Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Add the crushed tomatoes and chicken broth to the pan. Stir well and bring to a simmer.
Return the toasted vermicelli noodles and cooked chicken sausage to the pan. Stir to combine, ensuring the liquid covers the noodles.
Reduce the heat to low, cover the pan, and let it cook for 10–12 minutes, or until the noodles are tender and most of the liquid has been absorbed.
Add the frozen peas, salt, and black pepper. Stir and cook for an additional 2 minutes to heat through.
Remove the pan from the heat and sprinkle the dish with chopped parsley. Serve hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 9.7 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
