Chicken Goulash
Servings: 4 people
Ingredients
- 6 Manor Farm chicken fillets
- 1 tbsp Olive oil
- 1 Onion, halved, thickly sliced
- 250 g Mushrooms halved
- 1 Red pepper, chopped
- 2 Garlic cloves, crushed
- 1 tbsp Sweet paprika
- 2 tbsp Tomato puree
- 400 g Tin of tomatoes
- 2 tbsp Light sour cream
- 2 tbsp Chopped fresh chives
Instructions
- Heat 2 teaspoons of oil in a large saucepan on a medium-high heat. Cook chicken, stirring, for 2 to 3 minutes or until browned. Transfer to a bowl.
- Reduce heat to medium to heat remaining oil in the pan. Add onion, mushroom, red pepper, garlic and paprika. Cook for 5 minutes or until the mushrooms are tender. Add tomato puree, a tin of tomatoes and 250ml 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 the sauce has slightly thickened. Season with pepper.
- Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions, until tender. Drain.
- Divide pasta and goulash between serving bowls. Top with sour cream. Serve sprinkled with chives.