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Creamy Paprika Chicken with Pasta
Ingredients
For the Chicken:
3
pieces of chicken breast
Salt and black pepper, to taste
2
tbsp
olive oil
3
tbsp
vegetable oil
1
tsp
butter
For the Sauce:
1
medium onion, chopped
3
garlic cloves, minced
2
tbsp
paprika
1
flour
1
cup
tomato passata (or crushed tomatoes)
1
cup
chicken soup (or water)
Salt and black pepper, to taste
For the Pasta:
Pasta of choice
1
tbsp
butter
Salt and black pepper, to taste
¾
cup
sour cream
Parsley (optional, for garnish)
Instructions
1
Cook the Chicken:
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.
2
Prepare the Sauce:
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.
3
Bake the Chicken:
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
.
4
Cook the Pasta:
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.
5
Serve & Garnish:
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!