Canned food uk's classic chicken in red wine casserole with buttered noodles
For the casserole
400g diced chicken breast,
1 x 500g can red wine sauce
1 x 300g can button mushrooms, drained
1/2 x 390g can eazy onions
1tbsp olive oil
2 cloves garlic, crushed
100g smoked streaky bacon, cut into strips 1/2 tsp paprika
1 tbsp fresh parsley roughly chopped
salt and freshly ground black pepper
For the tagliatelle:
400g tagliatelle, cooked as per the instructions
Knob of butter
1. Heat the olive oil in a heavy based casserole dish.
2. Fry the onion, garlic and bacon for 2-3 minutes, until the bacon is browned.
3. Add the chicken and paprika and continue cooking for 2-3 minutes on a medium heat.
4. Add the red wine sauce, mushrooms, half the parsley and season. Cover and cook for 20 minutes.
2. How to serve:
Stir the butter through the hot tangilatelle, serve with the chicken and sprinkle with the remaining parsley. Delicious served with homemade garlic ciabatta.