Smokey paprika chicken smothered in a rich and totally delicious flavorful cream sauce with veggies such as spinach, arugula and asparagus over top of Banza Gemelli or chickpea noodles.
In a large skillet, heat up olive oil and butter.
Season chicken breasts or thighs with paprika, salt and pepper.
Fry and cook chicken until browned on both sides, generally about 4 minutes on each side.
In the meantime, grate or mince 6 sweet pickled or regular garlic cloves and slice 1 shallot. Also, chop the asparagus into pieces after cutting off and discarding the tough ends of the vegetable.
Remove the browned chicken from the skillet and set aside on paper towels. Then add the shallots, garlic, and olives into the pan, adding more oil or butter if needed, and sauté veggies for 2-3 minutes or until the garlic becomes fragrant.
Add to the pan, the broth and heavy cream and cook for several minutes, until the sauce thickens slightly---making sure to stir periodically.
Next, add in the spinach, arugula, asparagus, and banza noodles.
Cook for an additional 10 minutes, to allow the asparagus to become tender and the noodles al dente (i.e. still with some chew or bite to them). Garnish with chopped parsley and then simply get ready to serve and enjoy!
Whenever possible, use organic ingredients.