Step 1

Heat 2 teaspoons oil in a large saucepan on medium-high heat. Cook chicken, stirring, for 2 to 3 minutes or until browned. Transfer to a bowl.

Step 2

Reduce heat to medium. Heat remaining oil in pan. Add onion, mushroom, capsicum, garlic and paprika. Cook for 5 minutes or until mushrooms are tender. Add tomato paste, cherry tomatoes and 1 cup cold water. Increase heat to high. Bring to the boil. Return chicken to pan. Reduce heat to medium-low. Cook, covered, for 20 minutes or until chicken is cooked through and sauce has slightly thickened. Season with pepper.

Step 3

Meanwhile, cook pasta in a large saucepan of boiling water following packet directions, until tender. Drain.

Step 4

Divide pasta and goulash between serving bowls. Top with sour cream. Serve sprinkled with chives.