Creamy Paprika Chicken and Mushroom

admin January 10, 2014 Comments Off on Creamy Paprika Chicken and Mushroom

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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