Creamy Paprika Chicken and Mushroom

admin January 10, 2014 0

This spicy paprika chicken is flavorful yet its creamy sauce makes it mild that makes kids drool over it!

Paprika Chicken and Mushroom


Olive oil – 1 tbsp

Brown onion – 1 fully chopped

Button mushrooms – 200 gms, quartered

Swiss Brown Mushrooms – 200 gms, quartered

Garlic cloves – 2 crushed

Mild paprika – 2 tsp

Brandy – 1/3 cup (optional)

Chicken tenderloin – 400 gms (cut into thirds)

Thick cream – ¾ cup

Bunch of English – 1 (trimmed and torn)

Dried egg pappardelle – 375 g


  • Heat oil in a frying over medium high heat and sauté the onion for 5 minutes and add the mushrooms. Cook well for 5 to 7 minutes until golden colour.
  • Now toss in the garlic and paprika. Cook and stir for a minute or until aromatic.
  • Then pour the brandy and boil. Lower heat. Simmer well.
  • Stir occasionally for about 7 minutes and cook chicken until soft.
  • Add the spinach and stir it to the chicken mixture.
  • Meanwhile, cook pasta in a huge saucepan of boiling water with a bit of salt.
  • Cook by following the instructions at the back of the pasta pack and drain well.

Serve the chicken along with the pasta.

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