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Paprika chicken with pasta

Recipe from: 10 September 2010

Ingredients 10
Servings 4
Time 10 mins


  • 1
    chicken pieces
  • 200
    chicken stock
  • 1
    sweet red pepper, chopped
  • 1
    sweet green pepper, chopped
  • 250
    bulgarian yoghurt
  • penne pasta, cooked
  • 45
    olive oil
  • 30
  • Salt and freshly ground pepper to taste
  • Fresh oregano


20 mins
Heat the olive oil and fry the paprika over low heat for 1 minute.
Add the chicken pieces and fry on both sides till brown.
Add the chicken stock and salt and pepper, cover and simmer until the chicken is well cooked.
Add the peppers and simmer for another 10 minutes.
Add the fresh oregano, yoghurt and pasta and heat through.
Serve hot with a salad.

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Read more on: poultry  |  shallow-fry

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