Paprika Chicken with Spinach Tagliatelle
Creamy Paprika Chicken over Fresh Spinach Tagliatelle
Recipe
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
250g spinach tagliatelle
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon sweet paprika
2 cloves garlic, minced
1 small onion, finely chopped
200ml chicken broth (no wine)
100ml heavy cream
1 tablespoon tomato paste
1 teaspoon lemon juice
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Bring a large pot of salted water to a boil. Cook the spinach tagliatelle according to package instructions. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat.
Season the chicken strips with smoked paprika, sweet paprika, salt, and pepper.
Add the chicken to the skillet and cook for 5–6 minutes until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until soft and fragrant, about 2–3 minutes.
Stir in the tomato paste and cook for 1 minute.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream and lemon juice. Simmer gently for 2–3 minutes until slightly thickened.
Return the cooked chicken to the pan and toss to coat with the sauce.
Serve the paprika chicken over a bed of spinach tagliatelle and garnish with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 2 servings