Full of flavour, this Smoky paprika chicken and pasta is as easy as it is delicious. Give this speedy dish a go this week, it's sure to be a hit!
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
375g pkt Coles Traditional Fettuccine (fresh)
2½ tbs extra virgin olive oil
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 red onion, cut into wedges
200g small button mushrooms, halved
3 garlic cloves, crushed
1 tbs smoked paprika
700g btl passata (tomato pasta sauce)
4 (about 500g) Coles RSPCA Approved Chicken Breast Fillets
100g baby spinach
Shaved pecorino, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Step 2
Meanwhile, heat 2 tbs of the oil in a large deep frying pan over medium heat. Add the combined capsicum, onion, mushroom and garlic. Cook, stirring, for 6-7 mins or until vegetables are just tender. Add the paprika and cook for 30 seconds or until fragrant. Add the passata and bring to a simmer. Cook for2 mins or until sauce reduces slightly. Season with salt and pepper.
Step 3
Heat the remaining oil in a medium frying pan over medium heat. Add the chicken and cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate and set aside for 5 mins to rest. Thickly slice.
Step 4
Add the pasta, chicken and baby spinach to the tomato mixture and cook, tossing, for 1 min or until heated through and well combined.
