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Smoked Paprika Seared Chicken Breast with Pappardelle, Olives, Rosemary and White Wine Cream Sauce

This recipe has been reproduced with the kind permission of Genevieve McGough. Genevieve is a chef in Auckland New Zealand with fifteen years experience in professional cookery. She has her own web site called Genevieve’s Cuisine where every dish is created by her.

When asked what was her inspiration for the web site and why her food writing differs from others, this is what Genevieve had to say:

"I have spent many hours myself searching the internet for recipe ideas and became tired of wading through hundreds of recipes on huge sites just to find one worth printing. I thought to myself why can’t every recipe be worth printing after all it isn’t the volume of recipes that give you a good culinary site, it’s the quality. The other factor I thought was missing was food photography. When chefs look through cookbooks for inspiration, they often only look at the pictures. This can be enough to inspire a new dish all by itself. If you can’t see the food you can’t imagine it.

I endeavoured to fill a gap by learning photography and to write about food leaving out everything I dislike about other food writers recipes."

To read more and obtain more recipes visit Genevieve’s Cuisine <click here>


400g / 14 oz boned and skinned chicken breast
2 tsps smoked paprika
1/4 tsps salt
200g / 7 oz dried Pappardelle
90g / 3 oz quality black olives
2 tbsps of olive oil
Rosemary sprigs
2 small gloves of garlic chopped as fine as possible
1/2 a small white onion
1 tbsp of butter
1 spring onion or scallion
Italian parsley leaves picked for garnish
Italian parmesan


  • Cook the pasta in plenty of boiling water with 1 teaspoon of salt and 1 tablespoon cooking oil added - dried pasta generally takes 9 minutes simmering to cook.
  • Drain into a sieve and if not being served immediately toss with 1 teaspoon cooking oil to prevent sticking. If you are too late and the pasta does stick, do not pull them apart simply run under a little water and they will loosen again.
  • In a large pot sweat the onions and garlic in the butter for ywo minutes then pour on the wine.
  • Reduce the liquid to two thirds and then add the cream.
  • Reduce down a third again then add the salt, olives and half of the rosemary sprig removed from the stalk and lightly chopped.
  • Add the pasta back into the cream sauce to heat through when ready to serve.
  • In a separate pan while the cream sauce is reducing heat the last tablespoon of oil in a frying pan.
  • On a plate mix the smoked paprika with the salt then slice the chicken breast into thin slivers and place into the paprika mix. Cover the chicken completely in the spice and pat off the excess.
  • Fry the chicken on a medium heat for around 2 minutes then turn the chicken and fry for a further minute. Switch off the heat and allow the chicken to sit for a further 2 minutes to finish cooking.

To serve:

  • Slice the scallion on a diagonal as thinly as you can then shave your parmesan with a cheese shaver or a vegetable peeler.
  • Carefully pour the pasta and sauce into a serving bowl then place over the top the chicken, sliced scallions, rosemary, parmesan and parsley leaves, serve straight away piping hot.

Serves 4

Genevieve McGough