Ingredients
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 200g button mushrooms, quartered
• 200g Swiss brown mushrooms, quartered
• 2 garlic cloves, crushed
• 2 teaspoons mild paprika
• 1/3 cup brandy (optional)
• 400g chicken tenderloins, cut into thirds
• 3/4 cup reduced-fat thickened cream
• 1 bunch English spinach, trimmed, leaves torn
• 375g packet dried egg pappardelle
Method
1. Heat oil in a deep frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms. Cook, stirring, for 5 to 7 minutes or until golden and tender.
2. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add brandy, if using. Bring to the boil. Add chicken, cream and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes or until chicken is cooked through. Stir in spinach.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Serve chicken with pasta.
