One-Pot Hungarian-Style Chicken Fettuccine with Tomatoes, Paprika & Sour Cream

15 minutes
10-15 minutes
2 à 4

One Pot, All the Comfort

This one-pot Hungarian-style chicken fettuccine offers an original way to cook with La Beef tomato. Meaty and full of flavour, it combines with paprika and sour cream to create a rich, creamy sauce that perfectly coats the pasta and chicken. A simple, comforting one-pot meal bursting with flavour.

Ingredients

Marinade:

80 ml (1/3 cup) olive oil
30 ml (2 tbsp) sweet Hungarian or regular paprika
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) garlic powder
Salt and pepper, to taste
3 chicken breasts, cut into cubes

Sour cream mixture:

250 ml (1 cup) sour cream
1–2 garlic cloves, minced
15 ml (1 tbsp) lemon juice
2 ml (1/2 tsp) paprika
A drizzle of honey
Fresh parsley, to taste

Remaining ingredients:

1 onion, diced
1 La Beef tomato, diced
2 red bell peppers, cut into strips
250 ml (1 cup) homemade or store-bought tomato sauce
500–750 ml (2–3 cups) chicken broth
1 package (400 g) egg or regular fettuccine
Fresh parsley, to taste

Preparation

In a resealable bag, combine all the marinade ingredients.
Add the cubed chicken and marinate in the refrigerator for 1–2 hours.
In a bowl, combine all the ingredients for the sour cream mixture. Refrigerate until ready to use.
Heat the oil in a large, deep skillet. Cook the marinated chicken for 4–5 minutes, or until nicely browned.
Add the onion and garlic and cook for 1 minute. Add the diced tomato and cook for another 2 minutes.
Add the bell peppers, tomato sauce, 2 cups of chicken broth, and fettuccine. Stir and bring to a gentle boil. Cook for 8–10 minutes, stirring occasionally, until the pasta is al dente. Add more broth or water as needed. Remove from the heat.
Transfer 1 cup of the hot sauce to the sour cream mixture and stir well to temper it. Pour the mixture back into the skillet and stir gently until combined.
Serve immediately and garnish with fresh parsley.