Smoky ancho chili peppers add a spice to tasty marinated chicken. Serve with a fine Riesling and a salad of spring greens and mandarins. As an alternative, you might cook the chicken over a low flame while it is skewered on bamboo skewers that have been soaked for about 20 minutes.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 cups water
- 1 (16 ounce) package thin spaghetti
- 1 tablespoon olive oil
- 18 ounces marinara sauce
- 1 (14.5 ounce) can diced tomatoes
- 12 ounces soy chorizo
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 2 teaspoons chopped fresh basil
- ½ teaspoon freshly ground black pepper
- fine sea salt to taste
Instructions
- Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
- Drain cooked pasta; top with sauce. Season with black pepper and salt.
- You can use any kind of pasta that you desire.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 822 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and spicy. I served over polenta as well as pasta. Really good both ways