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Paprika chicken Alfredo SERVES 2

INGREDIENTS

200g fettuccine pasta

2 skinless chicken breasts

Salt and black pepper

1 tsp garlic granules

2 tbsp smoked paprika

20g butter

1 tbsp vegetable oil

2 garlic cloves, chopped

200ml chicken stock

200ml double cream

40g Parmesan cheese, finely grated, plus more

(optional) to serve

10g parsley (about ½ pack), leaves chopped

METHOD

Cook the pasta in salted boiling water for 2 minutes less than the instructions state. Once cooked, drain, but reserve some water.

Meanwhile, cut the chicken into bite-sized pieces. Pop it into a bowl, then season generously with salt and pepper and stir in the garlic granules and half the smoked paprika.

Melt the butter in a pan with the oil over a medium-high heat. Add the chicken and cook until it starts to turn golden brown.

Add the garlic and cook for a minute, before pouring in the stock and cream and adding the remaining paprika. Stir well.