Chicken Stroganoff

Step 1: Heat half the oil in a large frying pan over medium-high heat and cook the chicken in two batches, for 3 to 4 minutes or until lightly browned and transfer to a plate.

Step 2: Heat remaining oil in the pan over medium heat and add the onion and garlic and cook, stirring, for 5 minutes or until softened and then add the mushrooms and paprika and cook, stirring for 2 to 3 minutes or until mushroom is lightly browned.

Step 3: Stir in the tomato paste, lemon juice and stock and bring to the boil and return the chicken to the pan and reduce hat and cook, stirring occasionally, for 5 minutes or until chicken is cook through and then add the sour cream and chives and cook, stirring for 2 minutes or until heated through.

Step 4: Meanwhile, cook the fettuccine following packet directions until al dente and the drain and add the parsley and toss to combine.

Step 5: Divide among serving plates and top with stroganoff and served with steamed broccolini