The Rainbow Chef

With this Paprika Chicken and Penne Recipe, you will be able to create a delicious and simple meal to treat your family and spoil your guests. The ingredients are easily accessible and the instructions are simple to follow.

This penne recipe is definitely a keeper! So keep it close by to throw together a quick and simple meal for your family or to make a special dinner for your guests.

Paprika Chicken and Penne Recipe
(Serves about 6 people)

Ingredients:

• 800-900g of skinless and boneless chicken breasts or thighs (cut into strips)
• 1 Tablespoon of Paprika spice
• 60ml of butter or margarine
• 250 ml of chicken stock (Follow the instructions for the stock you use, I use 3 teaspoons of Ina Paarman’s chicken stock powder in 250ml hot water)
• 1 teaspoon of salt
• Freshly ground black pepper
• 250ml of cream
• 100ml of fresh parsley (chopped)
• 1 large RED (bell) pepper, also known as capsicum (cut into strips)
• 500ml of cooked & drained pasta (To cook: Follow the penne recipe instructions on the back of your packet)

Instructions:
1. Melt the butter, add the paprika and mix
2. Add the chicken to the mixture and fry on medium heat until browned (sealed)
3. Add the stock, salt and pepper, cover and cook slowly on low heat until tender
4. Add the cream, parsley and red pepper
5. Cover and cook slowly on low heat for about another 5-10 min
6. Add the pasta and mix lightly (add more salt if necessary)
7. Transfer everything in to a serving dish, garnish with some parsley and serve immediately.
This paprika chicken and penne recipe is great served with a side salad.
*Please note that this penne recipe is not hot so it is great for kids and those who prefer milder foods.