I have been toying with two recipes in my mind, one is a nice creamy chicken stroganoff and the other a mushroom & paprika chicken. Since I couldn't decide which one I would rather have, I kinda went for a little bit of both. The best part is I used only ingredients I had in the house.
Ingredients
Spaghetti / Fettuccine / Tagliatelle
1 packet maggi mushroom soup
400 - 500 ml milk
1 packet boneless chicken, cubed
1 packet fresh mushrooms, cubed
2 onions, cubed
1 teaspoon paprika
½ teaspoon dried parsley
Red chilli powder / flakes to taste
Salt to taste
Oil
Method
Make the mushroom soup with the milk and about 100 - 200 ml water, stirring continuously. Once it thickens slightly, turn off the heat and set aside.
Heat a little olive oil in a pan and add the chicken with a pinch of salt. Once the water is released and before it burns off, add ½ teaspoon of paprika. Once dry, set aside.
In another pan, heat the onions in a little olive oil till they start to get translucent. Add the mushrooms and remaining paprika. Once they are half cooked add the chicken and cook till almost dry.
Add the dried parsley and the mushroom soup to the pan and cook on medium flame while stirring occasionally till the chicken is nice and tender. If you want to add spice to this, use some red chilli. Remember paprika is only for flavour and colour, not spice.
Cook the pasta al dente & serve hot!
Note
Turn this vegetarian by adding par boiled potatoes and eliminating the chicken. Even peas would be a nice add in.
 |
| Pictures by ime © |
Spaghetti / Fettuccine / Tagliatelle
1 packet maggi mushroom soup
400 - 500 ml milk
1 packet boneless chicken, cubed
1 packet fresh mushrooms, cubed
2 onions, cubed
1 teaspoon paprika
½ teaspoon dried parsley
Red chilli powder / flakes to taste
Salt to taste
Oil
Method
Make the mushroom soup with the milk and about 100 - 200 ml water, stirring continuously. Once it thickens slightly, turn off the heat and set aside.
Heat a little olive oil in a pan and add the chicken with a pinch of salt. Once the water is released and before it burns off, add ½ teaspoon of paprika. Once dry, set aside.
In another pan, heat the onions in a little olive oil till they start to get translucent. Add the mushrooms and remaining paprika. Once they are half cooked add the chicken and cook till almost dry.
Add the dried parsley and the mushroom soup to the pan and cook on medium flame while stirring occasionally till the chicken is nice and tender. If you want to add spice to this, use some red chilli. Remember paprika is only for flavour and colour, not spice.
Cook the pasta al dente & serve hot!
Note
Turn this vegetarian by adding par boiled potatoes and eliminating the chicken. Even peas would be a nice add in.
