Monday, March 17, 2014

Creamy Smoked Paprika Chicken with Tagliatelle (16/7)

Serves 3

Ingerdients


  • 3 x medium chicken breasts cut in to cubes
  • 3 x small red peppers sliced
  • 3 x clove garlic crushed
  • 3 x tbsp of tomato puree
  • 3 x tsp smoked paprika
  • 300 ml chicken stock
  • 6 x tbsp half-fat creme fraiche
  • 120g of dry weight tagliatelle
  • spray oil (I am a fan of fry light with garlic)


Directions


  1. Spray a pan with oil and heat
  2. Stir fry chicken and peppers for 5 minutes
  3. Add garlic, tomato puree and paprika. Stir for one minute.
  4. Add chicken stock and simmer gently for 10 minutes.
  5. Whilst simmering cook tagliatelle according to instructions.
  6. Stir in creme fraiche at end.


Serve with broccoli or other no check vegtables.


*recipe taken and altered from pep made easy book.


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