Chicken Paprika With Pasta

Chicken and pasta

    3 boneless chicken breasts
    1 tin (400g) of diced tomatoes
    1 clove of garlic, finely chopped
    1 yellow capsicum
    1 red capsicum
    1 green capsicum
    1 onion
    3 tablespoons of paprika
    250ml of water
    pinch of salt & pepper


1.Cut the chicken into cubes.

2.Cut all the capsicums and onion into slices. Heat some olive oil in a large saucepan and sauté the chicken, capsicums and onions until the chicken is sealed-approx five minutes.

3.Add the garlic, the tinned tomatoes, the paprika, the salt & pepper and the water and simmer together for 20-30 minutes. While the chicken is cooking cook your pasta according to packet directions. (I use pasta shells.)

4.Serve the chicken paprika on top of the pasta of your choice with lots of juice.

5.Enjoy with nice crusty bread.

Also check out how to roast a chicken beside chicken and pasta

Speedy Roast Chicken

How to roast a chicken


    1 whole chicken
    1 tablespoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 teaspoon dried oregano
    1/4 teaspoon dried basil
    1/4 teaspoon paprika
    1/8 teaspoon cayenne pepper


1.Preheat oven to 230 C.

2.Rinse chicken thoroughly inside and out under cold running water. Pat dry with kitchen towel

3.Put chicken into a small roasting pan. Rub with olive oil. Mix the spices together and rub into the chicken skin.

4.Roast the chicken in the preheated oven for 20 minutes. Lower the oven temperature to 200 C and continue roasting for 40 minutes, to a minimum internal temperature of 85 C. Remove from oven and set aside for 10 to 15 minutes before serving.

Also check out chicken curry recipe beside how to roast a chicken