DifficultyBeginnerYields8 ServingsTotal Time40 mins
Creamy Paprika Chicken Spaghetti

Ingredients

Paprika Chicken
 Canola oil, to fry
 800 g - 1 kg chicken breasts, cut into cubes
 Salt, to taste
 Hinds White Pepper, to taste
 4 tsp Hinds Paprika
 2 onions, chopped
 250 g / 1 punnet mushrooms, sliced
 4 - 6 cloves garlic, peeled
 50 g / 2 Tbsp Rhodes Quality tomato paste
 500 ml / 2 cups fresh cream
 500 ml / 2 cups chicken stock
 1 tsp Hinds Dried Parsley
 500 g spaghetti, cooked according to the instructions on the packaging
 Freshly chopped parsley and lemon, to serve

Method

Paprika Chicken
1

1 In a mixing bowl, season the chicken with salt, Hinds White Pepper and Hinds Paprika.

2

2 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.

3

3 Next, add the cream, chicken stock and Hinds Dried Parsley to the pot and simmer for 10 - 15 minutes. Add the cooked spaghetti and serve with freshly chopped parsley and a squeeze of fresh lemon juice.

Chef's Tip
4

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

Share this recipe

Ingredients

Paprika Chicken
 Canola oil, to fry
 800 g - 1 kg chicken breasts, cut into cubes
 Salt, to taste
 Hinds White Pepper, to taste
 4 tsp Hinds Paprika
 2 onions, chopped
 250 g / 1 punnet mushrooms, sliced
 4 - 6 cloves garlic, peeled
 50 g / 2 Tbsp Rhodes Quality tomato paste
 500 ml / 2 cups fresh cream
 500 ml / 2 cups chicken stock
 1 tsp Hinds Dried Parsley
 500 g spaghetti, cooked according to the instructions on the packaging
 Freshly chopped parsley and lemon, to serve

Directions

Paprika Chicken
1

1 In a mixing bowl, season the chicken with salt, Hinds White Pepper and Hinds Paprika.

2

2 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.

3

3 Next, add the cream, chicken stock and Hinds Dried Parsley to the pot and simmer for 10 - 15 minutes. Add the cooked spaghetti and serve with freshly chopped parsley and a squeeze of fresh lemon juice.

Chef's Tip
4

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

Creamy Paprika Chicken Spaghetti
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