Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Mediterranean-American Fiesta Pasta: Chicken Sofritas with Tahini-Butter Sauce
A bold seven-cuisine fusion masterpiece that combines Italian pasta with Mexican sofritas-spiced chicken, Greek feta cheese, Middle Eastern tahini, Spanish saffron-kissed rice, French butter techniques, and American comfort food sensibilities. This dish layers crispy spaghetti with tender spiced chicken, roasted vegetables, and a creamy tahini-butter sauce finished with fresh cucumber and sweet pepper garnish.
55 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour4/10
Umami7/10
Spicy4/10
🥄 Texture
Creamy and saucy from the tahini-butter that coats al dente spaghetti and tender, bite-sized chicken pieces. Bite contrast from soft rice, softened potatoes and carrots, and fresh crunchy cucumber and sweet pepper on top, with crumbly feta adding a slightly grainy finish.
👃 Aroma
Warm, toasty spice notes of cumin and smoked paprika mingle with buttery-tahini nuttiness and a faint floral saffron thread. Bright tomato and lemon top notes plus a herbaceous parsley finish round out the aroma.
🍷 Pairs Well With
A dry, crisp Sauvignon Blanc or a citrusy Albariño to cut the richness and complement the lemon and tomato notes (alternatively a light Belgian wheat beer).
🥗 Side Dishes
Light Greek salad or chopped tomato-cucumber salad, grilled seasonal vegetables (zucchini/eggplant), crusty bread or toasted pita, and a small olive & marinated feta plate.
Ingredients(22 items)
- 11 pound chicken breast (cut into bite-sized pieces)
- 28 ounces spaghetti
- 33 large tomatoes (diced)
- 42 medium carrots (julienned)
- 52 medium potatoes (diced small)
- 61 large cucumber (diced)
- 71 large sweet pepper (diced)
- 84 tablespoons butter (divided)
- 93 tablespoons tahini (Middle Eastern)
- 101 cup cooked rice
- 111 cup crumbled feta cheese (Greek)
- 123 tablespoons olive oil
- 132 teaspoons cumin (Mexican spice)
- 141 teaspoon smoked paprika (Spanish)
- 151 teaspoon garlic powder
- 161/2 teaspoon cayenne pepper
- 171/2 teaspoon saffron threads (Spanish)
- 182 tablespoons tomato paste
- 191/4 cup chicken broth
- 202 tablespoons fresh lemon juice
- 21Salt and black pepper to taste
- 222 tablespoons fresh parsley (chopped, garnish)
Nutrition Information(per serving)
685
Calories
42g
Protein
68g
Carbs
28g
Fat
Instructions
- 1
Cook spaghetti according to package directions in salted boiling water. Drain and set aside, reserving 1/2 cup pasta water.
- 2
In a small bowl, combine cumin, smoked paprika, garlic powder, cayenne pepper, and salt. Coat chicken pieces evenly with this spice mixture.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté spiced chicken for 6-7 minutes until golden and cooked through. Remove and set aside.
- 4
In the same skillet, add 1 tablespoon butter and sauté diced potatoes for 5 minutes until slightly softened. Add carrots and cook for 3 more minutes.
- 5
Stir in tomato paste and cook for 1 minute, then add diced tomatoes. Cook for 3-4 minutes until tomatoes begin to break down.
- 6
Add cooked rice to the skillet and stir well. Dissolve saffron threads in 2 tablespoons warm water and pour into the rice mixture. Mix thoroughly.
- 7
In a separate small bowl, whisk together tahini, remaining 2 tablespoons butter, lemon juice, chicken broth, and 1/4 cup reserved pasta water until smooth and creamy.
- 8
Return cooked chicken to the skillet with the rice and vegetable mixture. Pour the tahini-butter sauce over everything and toss gently to combine.
- 9
Add cooked spaghetti to the skillet and fold gently into the mixture, adding more pasta water if needed for desired consistency.
- 10
Remove from heat and fold in half of the crumbled feta cheese. Season with salt and pepper to taste.
- 11
Transfer to a large serving platter. Top with remaining feta cheese, fresh diced cucumber, sweet pepper, and fresh parsley.
- 12
Serve immediately while warm, drizzling any extra sauce from the pan over individual portions.
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