Step 1

Preheat oven to 180°C. Cook the pasta following packet directions or until al dente. Drain well.

Step 2

Meanwhile, heat half the oil in a large saucepan over high heat. Add half the chicken and cook, turning, for 2-3 mins or until brown all over. Transfer to a plate. Repeat with remaining chicken.

Step 3

Heat the remaining oil in the same pan over medium heat. Add shallots and cook, stirring occasionally, for 3-4 mins or until slightly soft. Increase heat to high and add mushrooms. Cook, stirring occasionally, for 5 mins or until tender. Add the garlic, combined paprika, mustard and tomato paste. Cook, stirring, for 1 min or until aromatic. Add the wine and bring to the boil. Cook for 2 mins or until wine reduces by half. Add the stock and sour cream and stir to combine. Remove from heat. Stir in pasta and chicken. Transfer mixture to a 14-cup (3.5L) ovenproof dish and cover with foil.

Step 4

Bake for 25 mins or until chicken is cooked through. Sprinkle with chives and parsley. Serve with steamed green beans.