Ingredients
• 1 1/2 tablespoons olive oil
• 1kg chicken thigh fillets, excess fat trimmed, quartered
• 1 red onion, halved, cut into thin wedges
• 2 garlic cloves, finely chopped
• 1 tablespoon sweet paprika
• 400g can diced tomatoes
• 125ml (1/2 cup) chicken stock
• 65g (1/4 cup) sour cream
• 385g pkt Barilla Fettuccine Rigate dried pasta
• 30g butter
• 1/4 cup chopped fresh curly parsley
• Sour cream, extra, to serve
Method
Step 1
Heat 1 tablespoon of the oil in a large saucepan over high heat. Season chicken. Cook half the chicken for 3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.
Step 2
Heat remaining oil in the pan. Add onion and stir for 2 minutes or until starting to soften. Add garlic. Stir for 1 minute or until aromatic. Stir in paprika. Increase heat to high. Add tomato and stock. Cook, stirring with a flat-edged wooden spoon to dislodge any bits cooked onto the base, for 1 minute. Add chicken. Reduce heat to medium. Simmer for 12 minutes until chicken is cooked through. Place sour cream in a bowl. Add 60ml (1/4 cup) of the sauce. Stir to combine. Add mixture back to the pan. Cook, stirring, for 3 minutes or until heated through.
Step 3
Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain. Melt the butter in saucepan over medium heat. Remove from heat. Add pasta and parsley. Toss to combine. Season.
Step 4
Serve the chicken with the pasta and the extra sour cream.
