Paprika Chicken with Peppers

cook 10 mins
  • 1 tablespoon sunflower oil
  • 400 g (13 oz) mini-chicken fillets
  • 1 teaspoon garlic paste
  • 1 tablespoon paprika
  • 175 g (6 oz) frozen sliced mixed peppers
  • 1 tablespoon tomato purée
  • 150 ml (1/4 pint) soured cream
  • salt and pepper
  • Heat the oil in large frying pan, add the chicken and stir-fry over a high heat for 5 minutes. Add the garlic paste, paprika, peppers and tomato purée and cook, stirring, for 3 minutes.
  • Stir in the soured cream, season with salt and pepper and heat through. Serve with tagliatelle.
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