Creamy paprika chicken and mushroom

Yummy Creamy paprika chicken and mushroom Recipe

This paprika chicken is full of spice but mild and creamy enough that even the kids will enjoy eating it.
Creamy paprika chicken and mushroom
Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 1 brown onion, finely chopped

  • 200g button mushrooms, quartered

  • 200g Swiss brown mushrooms, quartered

  • 2 garlic cloves, crushed

  • 2 teaspoons mild paprika

  • 1/3 cup brandy (optional)

  • 400g Lilydale Free Range Chicken Tenderloins, cut into thirds

  • 3/4 cup reduced-fat thickened cream

  • 1 bunch English spinach, trimmed, leaves torn

  • 375g packet dried egg pappardelle


  • Step 1

    Heat oil in a deep frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms. Cook, stirring, for 5 to 7 minutes or until golden and tender.

  • Step 2

    Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add brandy, if using. Bring to the boil. Add chicken, cream and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes or until chicken is cooked through. Stir in spinach.

  • Step 3

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

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