Ingredients
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21/2 tablespoons extra virgin olive oil
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2 x 300g chicken breast fillets
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2 teaspoons smoked paprika, plus extra to sprinkle
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8 garlic cloves, peeled
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250g cup mushrooms
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1 large brown onion, cut into thick wedges
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1 tablespoon tomato paste
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1 tablespoon Worcestershire sauce
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1 cup sour cream
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1/2 cup Massel chicken style liquid stock
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120g green beans, trimmed, halved lengthways
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375g dried penne
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2 tablespoons chopped fresh flat-leaf parsley leaves
Method
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1Preheat oven to 200C/180C fan-forced.
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2Heat 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.
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3Combine 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.
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4Whisk 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.
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5Meanwhile, cook pasta following packet directions. Drain well.
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6Transfer 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.
Source: taste.com.au
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