Hungarian-style chicken casserole
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Get cosy in the kitchen with this delicious chicken casserole
Ingredients
Reduced fat oil spread
1 tbs
Skinless chicken breast
600 g, halved diagonally
Brown onion
2 medium, thinly sliced
Garlic
2 clove(s), crushed
Shortcut bacon
2 slice(s), sliced
Smoked paprika
1 tbs, sweet
Fennel seeds
1 tsp
Canned diced tomatoes
400 g, with basil and garlic
Salt reduced chicken stock
1 cup(s), (250ml)
Extra light sour cream
⅓ cup(s), (80g)
Dry pasta
150 g, fettuccine, high-fibre
Green string beans
300 g
Fresh flat-leaf parsley
¼ cup(s), chopped
Instructions
1
Melt the canola spread in a large saucepan over medium-high heat. Cook chicken for 5 minutes or until browned all over. Remove from pan.
2
Add onion, garlic and bacon to pan. Cook, stirring, for 5-7 minutes or until softened. Add paprika and fennel seeds. Cook, stirring, for 1 minute or until fragrant.
3
Add tomato and stock and bring to the boil. Return chicken to pan. Reduce heat and simmer, uncovered, for 12-15 minutes or until chicken is cooked and sauce thickens. Stir in half the sour cream.
4
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions until tender. Drain. Boil, steam or microwave beans until just tender. Drain.
5
Divide pasta, beans and chicken casserole among serving plates. Top with parsley and remaining sour cream.
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