Ingredients
- 50 grams butter (plus 25 grams extra for the pasta)
- 25 grams butter
- 1 onion, diced
- 1 green capsicum (seeds removed and diced)
- 5 garlic cloves, thinly sliced
- 2 tablespoons tomato paste
- 1 kilogram boneless skinless chicken thigh fillets (cut into 10-cm pieces)
- 1 tablespoons flour (plain flour)
- 2 tablespoons paprika
- 2 cups chicken stock
- 150 ml sour cream
- 500 grams dry orecchiette pasta (or other short pasta)
- 1 tablespoon parsley leaves (finely shredded)
How to Make
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Step 1: Heat a large, heavy–based baking dish over medium heat. and add the butter, onion and capsicum and cook for 5 minutes or until the onion is softened and then add the garlic and cook for another 2 minutes or until fragrant and add the tomato paste and stir to combine.
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Step 2: Toss the chicken in the flour and add to the pan with the paprika and chicken stock and stir to combine well, then bring to a simmer, cover, reduce the heat to low and simmer for 15 minutes and then stir in the sour cream.
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Step 3: While the chicken is simmering, cook the pasta until al dente according to the packet directions, drain, return to the pan and toss through the extra butter.
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Step 4: Serve the chicken alongside the pasta, scattered with parsley.
We hope you enjoy this recipe!
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