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Smoky paprika chicken and pasta
Smoky paprika chicken and pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor the bold flavors of smoky paprika chicken paired with fresh Italian pasta.
Ingredients:
  • 375g pkt Brand traditional fettuccine (fresh)
  • 45.50 gm extra virgin olive oil
  • 1 red capsicum, thinly sliced
  • 1 green capsicum, thinly sliced
  • 1 red onion, cut into wedges
  • 200g small button mushrooms, halved
  • 3 garlic cloves, crushed
  • 10.00 gm smoked paprika
  • 700g btl passata (tomato pasta sauce)
  • 4 (about 500g) RSPCA approved chicken breast fillets
  • 100g baby spinach
  • Shaved pecorino, to serve
Instructions:
  • Boil pasta in a generously salted pot of water until cooked to perfection according to package instructions. Drain well.
  • Heat 2 tablespoons of oil in a large deep frying pan over medium heat. Add capsicum, onion, mushroom, and garlic and cook for 6-7 minutes until vegetables are tender. Stir in paprika and cook for 30 seconds until fragrant. Pour in passata, simmer for 2 minutes until slightly reduced. Season with salt and pepper.
  • In a medium frying pan heated over medium heat, sear the chicken in the remaining oil for 4 minutes on each side until golden brown and fully cooked. Set the chicken aside on a plate to rest for 5 minutes before slicing it thickly.
  • Combine the pasta, chicken, and baby spinach with the tomato mixture, toss together and cook until heated through and thoroughly mixed, about 1 minute.
  • Top the pasta with a generous sprinkling of delicious pecorino cheese.

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