Add the chicken broth and saffron into a saucepan and heat with a medium heat

At the same time, heat a 12-inch (30 cm) paella pan with a medium heat and add in the olive oil (you can also use a regular fry pan)

In the meantime, add the chicken breasts over some paper towels and pat dry, then cut each one into 1-inch (2.50 cm) bite-sized pieces, and then season with salt & pepper

Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, then remove from the pan and set aside (at this stage you don't have to fully cook the chicken through)

Using the same pan with the same heat, add in the chopped onion, red bell pepper, and garlic, mix continuously

After 4 minutes and the vegetables are lightly sautéed, add in the paprika and give it a quick mix, then add in the grated tomatoes and season with salt & pepper, mix together until well mixed, and then simmer

Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the pasta noodles and mix continuously

After 2 minutes and the pasta noodles are lightly sautéed, add the pieces of chicken and their juices back into the pan, as well as the simmering broth, give it one final mix so everything is evenly distributed and simmer for 11 to 13 minutes or until all the broth has been absorbed, then remove from the heat

Cover the pan with a dishcloth and let it sit for 3 minutes, this will ensure all the pasta is cooked through

Garnish with lemon wedges and chopped parsley, enjoy!