Chicken Stroganoff with Fettuccini

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

1. 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.
2. 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.
3. Add the paprika, Worcestershire, salt and chicken stock and allow to simmer until the liquid has halved.
4. Stir through the sour cream and serve over fettucini pasta.