Step 1

Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in two batches, for 3-4 mins or until lightly browned. Transfer to a plate.

Step 2

Heat remaining oil in the pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until softened. Add the mushroom and paprika and cook, stirring, for 2-3 minutes or until mushroom is lightly browned.

Step 3

Stir in the tomato paste, lemon juice and stock. Bring to the boil. Return chicken to pan. Reduce heat and cook, stirring occasionally, for 5 mins or until chicken is cooked through. Add the sour cream and chives and cook, stirring, for 2 mins or until heated through.

Step 4

Meanwhile, cook the fettuccine following packet directions until al dente. Drain. Add the parsley and toss to combine. Divide among serving plates. Top with stroganoff and serve with steamed broccolini.