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Creamy paprika chicken and mushroom
Creamy paprika chicken and mushroom
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy yet creamy paprika chicken that's kid-friendly.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 200g button mushrooms, quartered
  • 200g Swiss brown mushrooms, quartered
  • 5.00 gm mild paprika
  • 82.50 ml brandy (optional)
  • 400g chicken tenderloins, cut into thirds
  • 189.38 gm reduced-fat thickened cream
  • 1 bunch English spinach, trimmed, leaves torn
  • 375g packet dried egg pappardelle
Instructions:
  • In a deep frying pan over medium-high heat, heat oil until shimmering. Sauté onion for 5 minutes or until softened. Add mushrooms and cook for 5 to 7 minutes until golden and tender, stirring occasionally.
  • Enhance the flavors with garlic and paprika, sauté until fragrant. Splash in brandy if desired. Bring to a boil, then add chicken, cream, and 1/2 cup water. Simmer gently for 7 minutes until chicken is cooked. Add spinach and stir to combine.
  • Cook the pasta in a large saucepan of boiling, salted water according to the package instructions until tender. Drain and serve with the chicken.

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