Step 1

In a large pan of rapidly boiling salted water, cook pasta shells according to directions on the packet. Drain, reserving about ½ cup of the cooking water.

Step 2

Combine the flour, salt, pepper, paprika and oregano in a medium bowl. Toss the chicken strips in the flour mixture.

Step 3

Heat one tablespoon of oil in a large frying pan over medium-high heat. Add the chicken strips to the pan (reserving 1 tablespoon flour mixture) and cook until golden on all sides. Remove from the pan to a plate. Add the remaining oil in the pan and sauté the mushrooms for about 5 minutes. They will become very soft and release a lot of liquid, then the liquid will evaporate and they will become golden brown. Make sure you allow the time for them to get to this stage for best flavour.

Step 4

Add the chicken back to the pan along with the garlic and reserved flour mixture; stir to combine. Add the tomato paste and stir for one minute; add the wine and Worcestershire sauce, and then add the sour cream and reserved cooking water. Remove from the heat.

Step 5

Add pasta shells to the pan and stir to combine. Top with the chopped shallots and parsley to serve. Not suitable to freeze or microwave