This delicious low-fat noodle dish goes from recipe to table in just half an hour.
- Cook the noodles in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
- Meanwhile, place the chicken stock and mushroom in a large non-stick frying pan and bring to the boil over medium-high heat. Cook, stirring occasionally, for 6-7 minutes or until mushroom is tender. Add the cream and cook, stirring occasionally, for 10-12 minutes or until reduced by one-third.
- Add the noodles and parsley to the sauce and cook for 1-2 minutes or until well combined and heated through. Taste and season with pepper.
- Divide noodles among serving bowls. Top with the paprika chicken (see notes) and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set