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.
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
No comments:
Post a Comment