Paprika Chicken with Linguine
This easy dairy-free meal is simple to make and will easily feed four people. Simple ingredients ingredients make this a hearty, warming chicken pasta.
Ingredients
- 500 g chicken breast fillets trimmed
- 200 g bacon lardons (or bacon rashers) smoked gives a deeper flavour
- 1 large onion
- ½-⅔ pot of Elmlea Plant Cream Or similar
- 1 tbsp Olive oil (plus a little for frying)
- 1 rounded teaspoon Paprika
- ½ tsp garlic granules
- ½ tsp onion granules
- ½ tsp hot chilli powder (mild if you prefer)
- Pinch dried chilli flakes (optional)
- 300 g Linguine (or other dried pasta)
Instructions
- Preheat the oven to 200C / Gas 6
- Trim any pieces of skin left on the chicken fillets.
- Add the olive oil to a mixing bowl, together with the paprika, garlic granules and chilli powder. Add the chicken fillets to coat them thoroughly in the mixture.
- Place the coated chicken in an ovenproof dish and place them in the centre of the preheated oven.
- Cook for 25 minutes or until cooked through.
- Once cooked, set aside to rest for 10 minutes before cutting into slices.
- Put a saucepan of water on to heat up and cook the pasta according to the manufacturer's guidelines.
- Meanwhile, dice the onion and fry until soft and translucent in a little olive oil.
- Add the lardons and continue frying until they are cooked through. (You can substitute with diced bacon rashers)
- Add the sliced chicken to the frying pan and about half the carton of ELmlea Plant cream and allow the cream to heat up until bubbling.
- Drain the cooked pasta and add to the frying pan.
- Gently stir the chicken mixture and pasta together. The cream will be absorbed by the pasta, so if you want it a little more creamy then just add a little more plant cream.
- Divide between four dishes and serve, garnished with a pinch of chilli flakes if you wish.
Notes
Allergens. Manufacturers can and do change their ingredients and processing without notice. All ingredients should be checked every time with regard to specific allergens. Please take note of any "may contain" warnings if you are at risk from cross-contamination.
For more information on food labelling and allergies including links to information resources, CLICK HERE.