Creamy oven-baked chicken stroganoff

Method

• 1
  Preheat oven to 200C/180C fan-forced.
• 2
  Heat 1 tablespoon of oil in a large, flameproof baking dish over medium-high heat. Cook chicken for 3 to 4 minutes each side or until golden. Transfer to a plate. Cover loosely with foil.
• 3
  Combine remaining oil and paprika in a small bowl. Season with salt and pepper. Combine 1/2 the paprika mixture, garlic, mushrooms and onion in a bowl. Place in baking dish. Bake for 15 minutes.
• 4
  Whisk remaining paprika mixture, tomato paste, Worcestershire sauce and 1/2 the sour cream in a bowl. Gradually whisk in stock. Season with salt and pepper. Place beans and chicken on mushroom mixture in dish. Bake for 10 minutes. Drizzle with sour cream mixture. Bake for a further 5 minutes or until vegetables are tender and chicken is cooked through.
• 5
  Meanwhile, cook pasta following packet directions. Drain well.
• 6
  Transfer chicken to a board. Stand for 5 minutes. Slice chicken thickly. Return to dish, spooning a little sauce over chicken. Sprinkle with extra paprika and parsley. Serve with remaining sour cream and pasta.