Step 1

Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, turning, for 8 minutes or until browned. Transfer to a plate.

Step 2

Reduce the heat to medium. Add the capsicum and garlic and cook, stirring, for 1 minute or until capsicum softens slightly. Add the tomato paste and paprika and cook, stirring, for 1 minute or until aromatic.

Step 3

Add the wine and cook for 3 minutes or until the liquid reduces slightly. Add the potato and stock and simmer, stirring occasionally, for 8 minutes or until the potato is tender.

Step 4

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan. Add the butter from the potato packet and stir to combine.

Step 5

Combine the creme fraiche or sour cream and cornflour in a small bowl. Add the chicken and the creme fraiche mixture to the capsicum mixture and simmer for 4 minutes or until the sauce thickens. Taste and season with salt and pepper. Stir in the parsley. Divide the pasta among serving bowls. Top pasta with the chicken mixture and serve immediately.