What are the main ingredients in Creamy Chicken Paprika Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Creamy Chicken Paprika Pasta?

Calories: 1217, Carbs: 117 grams, Fat: grams, Protein: 67.6 grams, Sugar: 11.2 grams, Salt: 269 grams

How do I prepare Creamy Chicken Paprika Pasta?

PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. SEARED CHICKEN: While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm. WHILE THE CHICKEN IS COOKING…: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes. Remove from the pot and set aside. CREAMY PAPRI SAUCE: Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 40g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency. WHEN IT ALL COMES TOGETHER: Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning. PLATE IT UP: Plate up the creamy paprika pasta and sprinkle over the remaining cheese. Top with the chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!

What should be prepared from my kitchen to make Creamy Chicken Paprika Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Creamy Chicken Paprika Pasta

Name: Creamy Chicken Paprika Pasta
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

Chicken is cooked until golden and tender and laid on top of farfalle pasta, then mixed with a paprika-infused cream sauce with mushrooms & white wine for even more richness. Sprinkles of grated Italian-style cheese take it over the top, making it a dish that you’ll crave again and again.

Creamy Chicken Paprika Pasta

with mushrooms, fresh cream & grated Italian-style hard cheese

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Cake Flour
Chicken
Farfalle Pasta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Cream
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Ground Paprika
Lemon Juice
Tomato Paste
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED CHICKEN
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE CHICKEN IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 4-5 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 20g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy paprika pasta and sprinkle over the remaining cheese. Top with the chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!

Farfalle Pasta - 125g
Free-range Chicken Breast - 1
Button Mushrooms - 125g
Garlic Clove - 1
Tomato Paste - 10ml
White Wine - 30ml
Cake Flour - 15ml
Fresh Cream - 100ml
Ground Paprika - 10ml
Lemon Juice - 15ml
Grated Italian-style Hard Cheese - 30ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED CHICKEN
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE CHICKEN IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 40g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy paprika pasta and sprinkle over the remaining cheese. Top with the chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!

Farfalle Pasta - 250g
Free-range Chicken Breasts - 2
Button Mushrooms - 250g
Garlic Clove - 1
Tomato Paste - 20ml
White Wine - 60ml
Cake Flour - 30ml
Fresh Cream - 200ml
Ground Paprika - 20ml
Lemon Juice - 30ml
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED CHICKEN
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE CHICKEN IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 60g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy paprika pasta and sprinkle over the remaining cheese. Top with the chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!

Farfalle Pasta - 375g
Free-range Chicken Breasts - 3
Button Mushrooms - 375g
Garlic Cloves - 2
Tomato Paste - 30ml
White Wine - 90ml
Cake Flour - 45ml
Fresh Cream - 300ml
Ground Paprika - 30ml
Lemon Juice - 45ml
Grated Italian-style Hard Cheese - 90ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SEARED CHICKEN
While the pasta is boiling, place a pan (that has a lid) over a medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Cover to keep warm.
WHILE THE CHICKEN IS COOKING…
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 6-7 minutes. Remove from the pot and set aside.
CREAMY PAPRI SAUCE
Return the pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic, the tomato paste, and the wine. Cook until almost all evaporated, 1-2 minutes. Add 80g of butter and the flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the cream, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
WHEN IT ALL COMES TOGETHER
Return the pot with the sauce to a medium-high heat and bring to a simmer. Stir through the paprika, the lemon juice (to taste), the cooked pasta, the cooked mushrooms, ½ the grated cheese, ½ the chopped parsley, a sweetener of choice (to taste), and seasoning.
PLATE IT UP
Plate up the creamy paprika pasta and sprinkle over the remaining cheese. Top with the chicken slices and garnish with the remaining parsley. Indulge yourself, Chef!