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
- Spray a pan with oil and heat
- Stir fry chicken and peppers for 5 minutes
- Add garlic, tomato puree and paprika. Stir for one minute.
- Add chicken stock and simmer gently for 10 minutes.
- Whilst simmering cook tagliatelle according to instructions.
- 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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