1 chicken breast, thinly sliced
1 tbsp plain flour
1 tbsp KEEN'S Mustard Powder
Pinch of salt
1 tbsp oil
1 brown onion, sliced
1 tbsp paprika
1 clove garlic, diced
1 tin Ardmona Crushed Tomatoes
1 cup chicken stock
1 cup sour cream
250 g Barilla Wholegrain Spaghetti, pre-cooked
Parsley, to garnish
- Add chicken, flour, KEEN'S Mustard Powder and salt, to a bowl and toss to coat chicken, set aside.
- Add oil and onion to a pan on medium heat and cook until translucent. Turn heat to high add the chicken and a small amount of oil cook for 5-10 minutes or until chicken is cooked through.
- Add paprika and garlic, cook for 30 seconds stirring. Add Ardmona tomatoes and cook to reduce sauce by ½. Add stock and again reduce by ½, add sour cream and pasta, stir through.
- Serve with parsley to garnish.