Hungarian chicken
Ready in around 25 mins
- Energy: 2,896kJ (692kcal)
- Protein: 46g
- Carbohydate: 66g
- Sugars: 10g
- Fat, total:25g
- Saturated:9g
- Sodium:854mg
- Contains:Almonds, Gluten, Milk, Sulphites, Wheat
1. TO PREPARE THE PASTA AND VEGETABLES:
Once the pot of water is boiling rapidly, add the casarecce pasta and cook for 9-10 mins. Add the peas, cook for an extra 1 min then drain well in a colander, reserving 2 Tbsp of cooking water. Drizzle the pasta with oil to keep from sticking then cover to keep warm. Cut the broccoli into bite-sized pieces. Remove the parsley leaves from their stalks and roughly chop.
2. TO COOK THE CHICKEN PAPRIKASH:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces. Place the paprika flour into a bowl, add the chicken and toss to coat. Place a large non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 3-4 mins. Add the broccoli and another drizzle of oil then season with salt and pepper and cook for a further 2-3 mins or until the broccoli starts to char. Add the paprikash sauce and reserved cooking water then bring to a simmer for 2 mins or until the chicken is cooked through.
TO SERVE:
Divide the pasta between bowls and top with the chicken paprikash. Sprinkle with toasted almonds and chopped parsley.
- 1 broccoli
- 1 pack of free-range chicken thighs
- 1 bag of parsley
- 1 sachet of paprika flour
- 1 pot of paprikash sauce
- 1 sachet of casarecce
- 1 pot of peas
- 1 sachet of toasted almonds
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