Fresh pappardelle pasta is cooked until al dente, and then topped with chicken pieces roasted in a flavourful tomato & paprika sauce. This dish is finished off with a scattering of crunchy walnuts and fragrant fresh parsley!
Baked Paprikash-style Chicken
Baked Paprikash-style Chicken
with fresh pappardelle pasta & walnuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Chicken Stock
- Creme Fraiche
- Free-range Chicken Pieces
- Fresh Pappardelle Pasta
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Paprika Mix
- Spinach
- Tomato Mix
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
BAKED PAPRIKA Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the Tomato Mix with 100ml of boiling water. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a roasting tray with the Onion wedges. Coat in oil, the Paprika Mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 30-35 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped Walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed Spinach. Top with the pasta and the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted Walnuts and the chopped parsley. Look at you go, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 5ml
Tomato Mix - 110ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
Onion - 1
Paprika Mix - 20ml
Garlic Clove - 1
Walnuts - 15g
Crème Fraîche - 30ml
Fresh Pappardelle Pasta - 125g
Spinach - 20g
Fresh Parsley - 3g
BAKED PAPRIKA Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the Tomato Mix with 200ml of boiling water. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a roasting tray with the Onion wedges. Coat in oil, the Paprika Mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 30-35 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped Walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed Spinach. Top with the pasta and the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted Walnuts and the chopped parsley. Look at you go, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 10ml
Tomato Mix - 220ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Onion - 1
Paprika Mix - 40ml
Garlic Clove - 1
Walnuts - 30g
Crème Fraîche - 60ml
Fresh Pappardelle Pasta - 250g
Spinach - 40g
Fresh Parsley - 5g
BAKED PAPRIKA Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the Tomato Mix with 300ml of boiling water. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a roasting tray with the Onion wedges. Coat in oil, the Paprika Mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 35-40 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped Walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed Spinach. Top with the pasta and the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted Walnuts and the chopped parsley. Look at you go, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 15ml
Tomato Mix - 330ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
Onions - 2
Paprika Mix - 60ml
Garlic Cloves - 2
Walnuts - 45g
Crème Fraîche - 90ml
Fresh Pappardelle Pasta - 375g
Spinach - 60g
Fresh Parsley - 8g
BAKED PAPRIKA Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the Tomato Mix with 400ml of boiling water. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces dry with paper towel and place on a roasting tray with the Onion wedges. Coat in oil, the Paprika Mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 35-40 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped Walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed Spinach. Top with the pasta and the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted Walnuts and the chopped parsley. Look at you go, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Tomato Mix - 440ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
Onions - 2
Paprika Mix - 80ml
Garlic Cloves - 2
Walnuts - 60g
Crème Fraîche - 125ml
Fresh Pappardelle Pasta - 500g
Spinach - 80g
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Baked Paprikash-style Chicken?
The preparation time for Baked Paprikash-style Chicken with fresh pappardelle pasta & walnuts is between 20 and 35 minutes.
What is the total time required to make Baked Paprikash-style Chicken with fresh pappardelle pasta & walnuts?
The total time required to make Baked Paprikash-style Chicken with fresh pappardelle pasta & walnuts is between 40 and 55 minutes.
How many servings does Baked Paprikash-style Chicken provide?
4 servings
What are the main ingredients in Baked Paprikash-style Chicken?
Chicken, Chicken Stock, Creme Fraiche, Free-range Chicken Pieces, Fresh Pappardelle Pasta, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Paprika Mix, Spinach, Tomato Mix, Walnuts
What is the nutritional information of Baked Paprikash-style Chicken?
Calories: 939, Carbs: 127 grams, Fat: grams, Protein: 73.3 grams, Sugar: 22.5 grams, Salt: 1167 grams
How do I prepare Baked Paprikash-style Chicken?
BAKED PAPRIKA CHICKEN: Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 200ml of boiling water. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the paprika mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 30-35 minutes. AL DENTE MOMENT: When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil. FEELING PREPPY: Place a pot (large enough for the pasta) over medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water. DINNER IS READY!: Make a bed of the rinsed spinach. Top with the pasta and the chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted walnuts and the chopped parsley. Look at you go, Chef!
What should be prepared from my kitchen to make Baked Paprikash-style Chicken?
Chicken, Chicken Stock, Creme Fraiche, Free-range Chicken Pieces, Fresh Pappardelle Pasta, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Paprika Mix, Spinach, Tomato Mix, Walnuts
How many calories does Baked Paprikash-style Chicken have?
939 calories
How much fat content does Baked Paprikash-style Chicken have?
grams
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