12 chicken thighs/chicken breast
3 tsp smoked paprika
4 garlic cloves, crushed
100ml chicken stock, spiced with paprika
500g dried tagliatelle pasta
fresh parsley to garnish
non-calorie cooking oil spray
2 tbs tomato puree
2 large onion, sliced
1 sliced lemon for flavor
75g Philadelphia light
2 tsp black pepper
1tsp ginger, ground
Preheat the oven to about 200 degrees gas level 6
Grab an ovenproof dish and line it with aluminium foil then spray on some non-calorie cooking oil.
line the bottom with your chopped white onions and sprinkle some of your cayenne pepper.
In another bowl pour in your black pepper, lots of paprika, garlic, ginger and then marinate your chicken thighs with the mixture. The more paprika the better, after all, it is a paprika chicken meal.
Place your marinated chicken thighs and douse with the remaining ginger and garlic mixture then layer with your tomato puree, basil and a little more paprika.
Spray on some cooking oil spray and set your timer at about one hour. Make sure you stay on the lookout after thirty minutes and turn the pieces for even browning.
meanwhile, cook your tagliatelle in some hot boiling water and reduce the heat to medium-low. Cook for about five minutes or until ready.
Strain off the excess tagliatelle water and pour it in another cooking pot. Reduce the heat to medium-low then add in your Philadelphia light together with oregano, salt, garlic powder(optional), smoked paprika, and finally, add the chicken stock to make you a sauce. Cook until the sauce starts reducing.
Take out your golden brown paprika chicken, add on some black pepper and your healthy food is ready to serve.
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