Cut the chicken breast into bite-sized pieces. Finely dice the onion and cut the peppers into short strips.
Heat the olive oil in a saucepan and brown the chicken all over. Take it out and set aside briefly.
Fry the onion and peppers in the pan until they take on a little colour. Add the tomato purée and paprika and toast briefly.
Pour in the vegetable stock and bring everything to the boil. Return the chicken to the pan and braise gently until the meat is cooked through.
Stir in the soured cream and only warm the goulash through gently. Season to taste with salt and pepper if needed.
Cook the wholewheat pasta fresh according to the packet instructions and serve with the chicken and pepper goulash.
Good to know
A dish like this brings you straight back down to earth. Full of flavour and creamy, but not heavy. Just right when you want something simple and warm from the kitchen.
Swaps
Soured cream → Greek yoghurt (a little more protein). Wholewheat pasta → chickpea pasta (more protein, also provides fibre). Chicken breast → turkey breast (similar protein content). Olive oil → ghee (heat-stable and aromatic; contains milk).
Allergens
Contains milk (soured cream) and gluten (wholewheat pasta). Usually fine for children with mild seasoning; in pregnancy, fine as long as the chicken is cooked right through and the dairy is pasteurised.
