Vermicelli with Chicken and Chorizo
Elevate your dinner table with this vibrant and flavor-packed Vermicelli with Chicken and Chorizo recipe! Tender vermicelli pasta is tossed with juicy bites of chicken breast, smoky chorizo sausage, and a medley of sautéed vegetables, including red bell peppers and cherry tomatoes. Infused with the warm spice of smoked paprika and the earthy aroma of oregano, this one-pan dish is brought together with a savory chicken broth that ties every bite with rich, bold flavors. Ready in just 45 minutes, it's the perfect weeknight meal that doesn’t compromise on taste. Garnished with fresh parsley, this hearty yet elegant pasta dish is a crowd-pleaser, ideal for family dinners or entertaining guests. Pair it with a crisp salad and a glass of your favorite wine for a truly satisfying experience! Keywords: vermicelli pasta recipe, chicken and chorizo pasta, smoky pasta dish, quick weeknight dinner, one-pan recipes.
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Recipe Information
Ingredients
- 300 grams vermicelli pasta
- 2 pieces chicken breast
- 150 grams chorizo sausage
- 2 tablespoons olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 1 medium red bell pepper
- 200 grams cherry tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 250 milliliters chicken broth
- 2 tablespoons parsley
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook vermicelli pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breasts into bite-sized pieces and slice the chorizo sausage into thin rounds.
Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chorizo slices and cook for 2-3 minutes until they release their oils and are slightly crisp. Remove the chorizo and set aside with the chicken.
Finely chop the onion, mince the garlic cloves, and slice the red bell pepper into thin strips.
Add the onion and garlic to the skillet and sauté until fragrant and softened, about 3-4 minutes.
Add the red bell pepper strips and cherry tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle smoked paprika and dried oregano over the vegetables. Stir well to coat and cook for 1 more minute.
Pour in the chicken broth and bring to a simmer. Let the mixture cook for 5 minutes to allow the flavors to meld.
Add the cooked chicken, chorizo, and cooked vermicelli to the skillet. Toss everything together until well combined and heated through.
Season with salt and black pepper to taste. Adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving both for flavor and a touch of brightness.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 727 mg | 15% | |
*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.
