INGREDIENTS
- 2 tbsp olive oil
- 1 brown onion, thinly sliced
- 1 clove garlic, thinly sliced
- 200g button mushrooms, thinly sliced
- 400g free range chicken breast, roughly chopped
- 2 tsp sweet paprika
- 1 tbsp worcestershire sauce
- 1 tsp flaked salt
- 250ml chicken stock
- 1 cup sour cream
- 4 serves fettucini pasta, cooked
DIRECTIONS
- Using the portable hot plate, heat olive oil in a frypan on heat setting 8 and sauté the onion and garlic until golden brown, approximately 4 minutes, stirring every minute.
- Add the mushrooms and continue to sauté for a further 3 minutes. Add the chicken breast and continue to sauté for a further 4 minutes.
- Add the paprika, Worcestershire, salt and chicken stock and allow to simmer until the liquid has halved.
- Stir through the sour cream and serve over fettucini pasta.