Prawn Pasta with Chicken Paprika

Preparation time: 20 minutes
Yield: 3 servings
Protein: 3 portions per serving

Ingredients Amount
Chicken Paprika
Chicken breast, boneless and skinless 200g
Paprika 10g
Garlic, minced 20g
Salt 2.5g / ½ teaspoon
White Pepper 10g
Plain Flour 100g
Canola Oil (for frying) 500ml
Prawn Pasta
Spaghetti 200g
Prawn 200g
Olive Oil 40ml
Button mushroom, drained and cut small piece 60g
Garlic, minced 50g/10 cloves
Chilli Padi, sliced 4g/ 2 pieces
Parsley, Chopped 4g/ 1 stalk



  1. Cut chicken breast into bite size chunks.
  2. Season the chicken with salt, white pepper, minced garlic & paprika. Then, coat it with plain flour.
  3. Heat up canola oil in a wok over the heat of 150 °C, add in chicken and fry for 4 minutes. Then, fry the chicken again over the heat of 180°C for 2-3 minutes. Dish out and set aside.
  4. Blanch pasta in boiling water for 10 minutes.
  5. Heat up a pan, add in olive oil, garlic & drained button mushroom and fry until fragant.
  6. Add in a bit of paste water to cool down the pan. Then add in chilli padi and prawn. Mix well.
  7. Add in pasta and mix well. Serve on plate with fried chicken.


Healthy Tips

  • You can increase your fiber intake by additional low potassium vegetable such as spring onion and carrot.


Nutrition content per serving: (Energy: 587kcal)

Carbohydrate: 66g Protein: 34g Total fat: 21g
Sodium: 484mg Potassium: 665mg Phosphate: 323mg

Recipe courtesy of ITE West College Student, Goh Kan Yan Benjamin & Lua Eng Chau Fadrick