Paprika chicken with tagliatelle
Calorie controlled cooking spray
White pasta, dry
300 g, tagliatelle
2 small, finely sliced
Chicken breast, skinless, raw
640 g, thinly sliced
2 clove(s), crushed
1½ tablespoons, level, smoked
2 tablespoons, finely chopped, plus extra to serve
1 medium, cut into wedges, to serve
- Mist a large pan with cooking spray and set over a medium heat. Add the onions and cook for 6-8 minutes until soft. Add the chicken and cook for a further 3-4 minutes, or until just browned.
- Add the garlic and paprika to the pan and cook for another minute. Add the passata and season well, then reduce the and gently simmer for 6-8 minutes, or until the chicken is cooked through, then stir in the parsley.
- Meanwhile, cook the tagliatelle to pack instructions, then drain. Divide the pasta between four plates then top with the chicken. Scatter over the extra parsley and serve with the lemon wedges on the side.