Smoky paprika chicken and pasta

Smoky paprika chicken and pasta

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Satisfy your hunger in the manner of this smoky paprika chicken tossed through blithe Italian pasta.

The ingredient of Smoky paprika chicken and pasta

  1. 375g pkt Coles Brand established fettuccine (fresh)
  2. 2 1/2 tbsp new virgin olive oil
  3. 1 red capsicum, thinly sliced
  4. 1 green capsicum, thinly sliced
  5. 1 red onion, cut into wedges
  6. 200g small button mushrooms, halved
  7. 3 garlic cloves, crushed
  8. 1 tbsp smoked paprika
  9. 700g btl passata (tomato pasta sauce)
  10. 4 (about 500g) Coles RSPCA established chicken breast fillets
  11. 100g baby spinach
  12. Shaved pecorino, to advance

The instruction how to make Smoky paprika chicken and pasta

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  2. Meanwhile, heat 2 tablespoons of the oil in a large deep frying pan exceeding medium heat. mount up the combination capsicum, onion, mushroom and garlic. Cook, stirring, for 6-7 mins or until vegetables are just tender. amass the paprika and cook for 30 seconds or until fragrant. mount up the passata and bring to a simmer. Cook for 2 mins or until sauce reduces slightly. Season subsequent to salt and pepper.
  3. Heat the unshakable oil in a medium frying pan more than medium heat. ensue the chicken and cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate and set aside for 5 mins to rest. Thickly slice.
  4. grow the pasta, chicken and baby spinach to the tomato incorporation combination and cook, tossing, for 1 min or until irate gnashing your teeth through and with ease combined.
  5. abet pasta topped similar to pecorino.

Nutritions of Smoky paprika chicken and pasta

calories: 599.89 calories
fatContent: 15 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 63 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 47 grams protein
cholesterolContent:
sodiumContent:

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