Creamy Paprika Chicken Spaghetti
Servings 8
Difficulty Beginner
Total Time 40 minutes COOK MODE
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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.