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

• 1 tablespoon olive oil

• 6 Lilydale Free Range Chicken Thighs, chopped

• 1 brown onion, halved, thickly sliced

• 250g button mushrooms, halved

• 1 red capsicum, chopped

• 2 garlic cloves, crushed

• 1 tablespoon sweet paprika

• 2 tablespoons no-added salt tomato paste

• 400g can cherry tomatoes in juice

• 300g fettuccine

• 2 tablespoons light sour cream

• 2 tablespoons chopped fresh chives

Method

• 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.

• 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.

• Step 3

  Meanwhile, cook pasta in a large saucepan of boiling water following packet directions, until tender. Drain.

• Step 4

  Divide pasta and goulash between serving bowls. Top with sour cream. Serve sprinkled with chives.