Instructions
Step 1: Bring a large pot of salted water to boil and cook the spaghetti according to package directions. Drain and set aside.
Step 2: While the pasta cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the chopped chicken and cook until golden, about 5 minutes.
Step 3: Add the chopped onion and diced bell peppers to the skillet. Sauté for 3 minutes until softened.
Step 4: Stir in the tomato paste and cook for 1 minute, then pour in the chicken broth. Add paprika, black pepper, and salt.
Step 5: Reduce heat to medium and simmer the stew for 10 minutes until the sauce thickens and flavors meld.
Step 6: In a small bowl, combine the shredded cabbage, grated carrot, mayonnaise, and lemon juice. Toss until well coated.
Step 7: Divide the cooked spaghetti among serving plates. Top with the chicken stew and serve with a generous portion of the creamy slaw on the side.
Storage and Reheating Tips
Store the chicken stew and spaghetti separately in airtight containers in the refrigerator for up to 3 days. Keep the slaw in its own container to prevent it from becoming soggy.
To reheat, warm the stew gently on the stovetop over medium heat with a splash of water to loosen the sauce. Reheat the spaghetti in boiling water for just 1 to 2 minutes, then plate and top with the warm stew.
For best results, prepare the slaw fresh just before serving, as it stays crisp and delicious for only a few hours after dressing.
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