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How to make Smoky paprika chicken and pasta

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 375g pkt Coles Brand traditional fettuccine (fresh)
  • 2 1/2 tablespoon 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 tablespoon smoked paprika
  • 700g btl passata (tomato pasta sauce)
  • 4 (about 500g) Coles RSPCA approved chicken breast fillets
  • 100g baby spinach
  • Shaved pecorino, to serve

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 tablespoons 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 for 2 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.
  • Step 5 Serve pasta topped with pecorino.