One-Pan Jollof Spaghetti & Chicken
Spaghetti cooks right in a spiced tomato-pepper sauce with tender chicken in one skillet—no draining, pure Nigerian comfort. Smoky, savory, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 12 oz Spaghetti
- 1 large Red bell pepper
- 14.5 oz Canned crushed tomatoes
- 3 tbsp Tomato paste
- 1 medium Onion, diced
- 1.5 tsp Smoked paprika
- 2.5 cups Chicken broth
Instructions
- 1
Cut chicken into bite-sized pieces. Dice the bell pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat. Brown chicken, stirring occasionally, until golden edges appear, ~5 minutes.
- 3
Add onion and bell pepper, cook 2 minutes until softened. Stir in tomato paste and paprika, cook 1 minute until fragrant.
- 4
Pour in crushed tomatoes and broth, bring to a boil. Break spaghetti in half, add to the pan, and stir to submerge.
- 5
Reduce heat to medium, cover loosely, and simmer 12 minutes until pasta is tender and most liquid is absorbed, stirring twice.
- 6
Season with salt and pepper to taste. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- cutting board
- chef's knife
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