Creamy Paprika Chicken with Pasta
Ingredients
- 3 pieces of chicken breast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons vegetable oil
- 1 teaspoon butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons paprika
- 1 flour
- 1 cup tomato passata (or crushed tomatoes)
- 1 cup chicken soup (or water)
- Salt and black pepper, to taste
- Pasta of choice
- 1 tablespoon butter
- Salt and black pepper, to taste
- ¾ cups sour cream
- Parsley (optional, for garnish)
For the Chicken:
For the Sauce:
For the Pasta:
Instructions
- Cook the Chicken:
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- Heat olive oil, vegetable oil, and butter in a pan over medium heat.
- Season the chicken breasts with salt and black pepper.
- Fry for 3-4 minutes on one side, then flip and cook for another 2 minutes.
- Remove the chicken from the pan and set it aside.
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- Prepare the Sauce:
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- In the same pan, sauté the onion over medium heat for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Stir in the paprika and flour, mixing well. Cook for 1 minute.
- Pour in the tomato passata and chicken soup/water. Season with salt and black pepper.
- Simmer for 1-2 minutes, then remove from heat.
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- Bake the Chicken:
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- If your pan is ovenproof, leave the sauce in the pan. Otherwise, transfer it to an oven-safe dish.
- Place the chicken breasts into the sauce.
- Bake in a preheated oven at 200°C (390°F) for 20-25 minutes.
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- Cook the Pasta:
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- While the chicken bakes, boil the pasta according to package instructions. Drain.
- In a pan, melt butter and toss in the pasta. Season with salt and black pepper.
- Stir in the sour cream for a creamy texture.
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- Serve & Garnish:
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- Plate the pasta and top it with the baked chicken and sauce.
- Garnish with chopped parsley, if desired.
Enjoy your Creamy Paprika Chicken with Pasta! -