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Oriental Pasta Paella
(4-6 Serving)
10 oz Pasta (angel hair), cut 2 inches long
1 tablespoon of olive oil
4 chicken wings, spread pinch of salt and pepper
1 lb. chicken breast, cut into small pieces (skinless and boneless)
2 garlic cloves finely chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons curry powder
salt and pepper to taste
3 cups chicken stock with 2 teaspoons of chicken bouillon
8 oz diced tomatoes
1/2 lb. fresh shrimp (shelled, deveined with tails on)
1 lb. mussels (scrub, wash, and discarding any that are open--dead)
1 tablespoon Thai fish sauce
5 chopped green onions
1. Heat oil in a pan to medium high temperature, add the chicken wings
and cook both sides until they get crispy and golden brown. Next, add
the chicken breast, onion, garlic and red bell pepper into same fry pan
and cook until tender. Then add the curry powder, salt, pepper, and
pasta, and continue to cook for 2-3 minutes.
2. Spread the tomatoes into the pan, pour in the soup stock,
and add
the mussels. Bring to boil and then reduce heat to
low temperature.
Uncover and simmer about 5 minutes.
Next add the shrimp and simmer for approximately 10 minutes
until the pasta is tender and all the liquid
is
absorbed (the time will depend on the size and depth of your pan).
*Occasionally stir.
3. Finally, bring heat to high, then spread the fish soy sauce, and
sprinkle green onion, then wait for 1 minute. Decorate the chicken,
mussels and shrimp neatly. Serve immediately and enjoy!
   
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