No-Fuss Chicken Goulash

Ingredients              

•  1 tablespoon olive oil
•  6 chicken thigh fillets, chopped
• 1 brown onion, halved, thickly sliced
• 250g button mushrooms, halved
• 1 red capsicum, chopped
• 2 garlic cloves, crushed 
• 1 tablespoon sweet paprika
•  2 tablespoons no-added salt tomato paste
•  400g can cherry tomatoes in juice
• 300g dried fettuccine
• 2 tablespoons light sour cream
• 2 tablespoons chopped fresh chives

Direction

      Preparation: 10min › Cook: 30min ›   Ready in: 40min

1.    Heat 2 teaspoons oil in a large saucepan on medium-high heat. Cook chicken, stirring, for 2 to 3 minutes or until browned. Transfer to a bowl.

2.    Reduce heat to medium. Heat remaining oil in pan. Add onion, mushroom, capsicum, garlic and paprika. Cook for 5 minutes or until mushrooms are tender. Add tomato paste, cherry tomatoes and 1 cup cold water. Increase heat to high. Bring to the boil. Return chicken to pan. Reduce heat to medium-low. Cook, covered, for 20 minutes or until chicken is cooked through and sauce has slightly thickened. Season with pepper.

3.    Meanwhile, cook pasta in a large saucepan of boiling water following packet directions, until tender. Drain.

4.    Divide pasta and goulash between serving bowls. Top with sour cream. Serve sprinkled with chives.

Note

This goulash mixture would make a great pot pie filling. Spoon into ramekins, top with puff pasty and bake until golden.

Freezer tip: Allow to cool at the end of step 2. Spoon into an airtight container and freeze for up to 2 months. Defrost in fridge overnight.

Utensils List

• Cutting Board
• Knife
• Large Saucepan
• Bowl
• Pan
• Cup
• Serving Bowls
• Spoon
• Plate
• Fork
• Airtight Container

 

 Ingredients List

• Olive Oil
• Brown Onion
• Chicken Thigh Fillets
• Brown Onion
• Button Mushrooms
• Red Capsicum
• Garlic Cloves
• Sweet Paprika
• No-added Salt Tomato Paste 
• Can Cherry Tomatoes in Juice 
• Dried Fettuccine 
• Light Sour Cream 
• Fresh Chives 
• Water