eCook Meal
Baked Paprikash-style Chicken
with fresh pappardelle pasta & walnuts
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!
Serving guide
Choose your portion size.
BAKED PAPRIKA Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 100ml [200ml]|#7DA0D7 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 garlic, a sweetener (to taste), and season. 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 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 basil. 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 parsley. Look at you go, Chef!
BAKED PAPRIKA Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 100ml [200ml]|#7DA0D7 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 garlic, a sweetener (to taste), and season. 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 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 basil. 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 parsley. Look at you go, Chef!
BAKED PAPRIKA Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 300ml [400ml]|#7DA0D7 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 garlic, a sweetener (to taste), and season. 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 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 basil. 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 parsley. Look at you go, Chef!
BAKED PAPRIKA Chicken
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 300ml [400ml]|#7DA0D7 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 garlic, a sweetener (to taste), and season. 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 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 basil. 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 parsley. Look at you go, Chef!
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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, Fresh Basil, Garlic, Onion, Pappardelle Pasta, Paprika Mix, Parsley, Tomato Mix, Walnut
What is the nutritional information of Baked Paprikash-style Chicken?
Calories: 1291, Carbs: 127 grams, Fat: grams, Protein: 73.2 grams, Sugar: 22.4 grams, Salt: 1151 grams
How do I prepare Baked Paprikash-style Chicken?
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 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 basil. 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 parsley. Look at you go, Chef! BAKED PAPRIKA CHICKEN: Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 100ml [200ml]|#7DA0D7 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 garlic, a sweetener (to taste), and season. 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.
What should be prepared from my kitchen to make Baked Paprikash-style Chicken?
Chicken, Chicken Stock, Creme Fraiche, Fresh Basil, Garlic, Onion, Pappardelle Pasta, Paprika Mix, Parsley, Tomato Mix, Walnut
How many calories does Baked Paprikash-style Chicken have?
1291 calories
How much fat content does Baked Paprikash-style Chicken have?
grams