Name: Chicken paprika
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 6 chicken thigh fillets, trimmed; 1 brown onion, thinly sliced; 1 red capsicum, thinly sliced; 4 clove garlic, crushed; 2 tablespoon sweet paprika; 400 gram can diced tomatoes; 1 small salt-reduced chicken stock cube; 1/3 cup light sour cream; 1 tablespoon chopped dill; 375 gram dried spaghetti; 200 gram green beans

Ingredients

2 teaspoon vegetable or olive oil

6 chicken thigh fillets, trimmed

1 brown onion, thinly sliced

1 red capsicum, thinly sliced

4 clove garlic, crushed

2 tablespoon sweet paprika

400 gram can diced tomatoes

1 small salt-reduced chicken stock cube

1/3 cup light sour cream

1 tablespoon chopped dill

375 gram dried spaghetti

200 gram green beans

Method

1.Heat half the oil in a deep frying pan over moderately high heat. Add chicken; cook for 2 minutes each side or until browned. Transfer to a heatproof plate.

2.Add remaining oil to pan. Add onion and capsicum; cook and stir for 3 minutes or until soft. Add garlic and paprika; cook and stir for 30 seconds or until fragrant. Add tomatoes, crumbled stock cube and 1 1/2 cups boiling water; stir to combine.

3.Return chicken to pan. Bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes or until chicken is cooked. Stir in sour cream until combined. Stir in dill.

4.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Using tongs, transfer pasta to a colander to drain, reserving cooking water in pan. Add beans to remaining boiling water; cook for 2 minutes or until tender. Drain.

5.Divide spaghetti and beans among serving plates. Top with chicken. Serve.

You can use parsley instead of dill. Low GI: Omit pasta. Serve with green salad.
Note

Woman's Weekly Food

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Ingredients

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