Whip up a batch of this hearty chicken goulash in only 40 minutes.
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.
Ingredients
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1 tablespoon olive oil
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6 Lilydale Free Range Chicken Thighs, chopped
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1 brown onion, halved, thickly sliced
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250g button mushrooms, halved
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1 red capsicum, chopped
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2 garlic cloves, crushed
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1 tablespoon sweet paprika
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2 tablespoons no-added salt tomato paste
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400g can cherry tomatoes in juice
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300g fettuccine
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2 tablespoons light sour cream
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2 tablespoons chopped fresh chives
Method
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Step 1
Heat 2 teaspoons oil in a large saucepan on medium-high heat. Cook chicken, stirring, for 2 to 3 minutes or until browned. Transfer to a bowl.
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Step 2
Reduce heat to medium. Heat remaining oil in pan. Add onion, mushroom, capsicum, garlic and paprika. Cook for 5 minutes or until mushrooms are tender. Add tomato paste, cherry tomatoes and 1 cup cold water. Increase heat to high. Bring to the boil. Return chicken to pan. Reduce heat to medium-low. Cook, covered, for 20 minutes or until chicken is cooked through and sauce has slightly thickened. Season with pepper.
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Step 3
Meanwhile, cook pasta in a large saucepan of boiling water following packet directions, until tender. Drain.
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Step 4
Divide pasta and goulash between serving bowls. Top with sour cream. Serve sprinkled with chives.