Stroganoff Chicken with Pasta
Stroganoff Chicken with Pasta



  • 2 tbsp olive oil
  • 4 chicken breasts, cut into chunks
  • 2 chopped onions
  • 4 crushed garlic cloves
  • 1 tbsp sweet paprika
  • 400ml hot chicken stock
  • 4 tsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 200g crème fraîche
  • Handful of chopped parsley
  • Cooked tagliatelle, to serve
  • Heat half the oil in a frying pan and fry the chicken chunks until golden brown all over. Season well, transfer to a plate, then add the rest of the oil to the pan and fry the onions for 8 mins to soften. Stir in the paprika and garlic, fry for a minute, then pour in the stock, mustard and Worcestershire sauce. Tip in the chicken and resting juices, and simmer for 5 mins.
  • Reduce the heat and stir through the crème fraîche. Scatter with the parsley and serve with tagliatelle and plenty of black pepper.
30 mins
4 serving

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