Created by ImPat on January 27, 2015
Step 1: Heat half the oil in a large frying pan and over medium-high heat cook the chicken, in batches if you need to, 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 3 to 3 minutes or until mushrooms are lightly browned.
Step 3: Stir in the tomato paste, lemon juice and stock and bring to the boil and return the chicken pieces to the pan and then reduce the heat and cook, stirring occasionally, for 5 minutes or until chicken is cook through.
Step 4: Add sour cream and chives and cook, stirring for 2 to 3 minutes until heated through.
Step 5: Meanwhile, cook the fettuccine following packet directions until al dente, drain.
Step 6: At this stage you could do what we did and put the fettuccine on the plates and topped with the chicken stroganoff or you could add the fettuccine to the stroganoff and mix and then serve.