Chicken Paprikash with Liana Gluten-Free Elbow Pasta
Chicken paprikash with Liana gluten-free elbow pasta is a classic we love at home♥️ The pasta goes perfectly with it and cooks quickly. Liana gluten-free Cornetti Rigati are delicious – definitely give them a try!
Ingredients
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- 2 packs of Gluten-Free Pasta Liana - Cornetti Rigati (200 g)
- 750 g chicken breast
- 1 onion
- 250 ml sweet cream
- 1 tbsp vegetable oil
- 1 tbsp sweet red pepper
- approx. 130 ml milk
- 2–3 tbsp Liana Universal mix
- oil
- salt
- Sauté the onion in oil, add the chopped chicken breasts and fry briefly, sprinkle with vegetables, add red pepper. Pour water over the meat so that it is almost covered, and simmer until tender (45–60 minutes depending on the size of the chopped meat). If necessary, add more water.
- Meanwhile, mix the milk and flour in a mug. Remove the cooked meat and pour the prepared flour mixture into the pot, cook briefly. Blend the thickened sauce until smooth.
- After removing from the heat, add the sweet cream and put the meat back in.
- Serve with gluten-free Liana Cornetti Rigati , boiled in salted water according to the instructions. A great and tasty side dish to gluten-free chicken paprikash!
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Ingredients
Print recipe
Share on Facebook
- 2 packs of Gluten-Free Pasta Liana - Cornetti Rigati (200 g)
- 750 g chicken breast
- 1 onion
- 250 ml sweet cream
- 1 tbsp vegetable oil
- 1 tbsp sweet red pepper
- approx. 130 ml milk
- 2–3 tbsp Liana Universal mix
- oil
- salt
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