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