Creamy Paprika Chicken Spaghetti

Servings 8
Difficulty Beginner
Total Time 40 minutes

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INGREDIENTS

Paprika Chicken

  • Canola oil, to fry
  • 1kg chicken breasts, cut into cubes
  • Salt, to taste
  • season to taste with Hinds Spices White Pepper
  • 4 tsp Hinds Spices Paprika
  • 2 onions, chopped
  • 250g mushrooms, sliced
  • 5 cloves garlic, peeled
  • 50g Rhodes Quality tomato paste
  • 500ml fresh cream
  • 500ml chicken stock
  • 1 tsp Hinds Spices Parsley
  • 500g spaghetti, cooked according to the instructions on the packaging
  • Freshly chopped parsley and lemon, to serve

METHOD

Paprika Chicken

  • In a mixing bowl, season the chicken with salt, Hinds White Pepper and Hinds Paprika.
  • Heat the oil in a large pot and fry the chicken on high heat until golden on all sides. Reduce to medium heat and add the onions, mushrooms and garlic. Fry for 5 minutes. Then add the Rhodes Quality Tomato Paste and cook for a further 5 minutes.
  • Next, add the cream, chicken stock and Hinds Spices Parsley to the pot and simmer for 15 minutes. Add the cooked spaghetti and serve with freshly chopped parsley and a squeeze of fresh lemon juice.

Chef's Tip

  • You can serve the Creamy Paprika Chicken with bread or rice instead of pasta. You can also add grated cheese if you’ve got.