Creamy Chicken Sausage Stroganoff

• 4 x Heck! Simply Chicken Chipolatas
• 150g of button mushrooms, sliced
• 200g of tagliatelle
• 1 tsp of paprika
• 150ml Chicken Stock
• 150ml Crème Fraiche
• 15g flat leaf parsley, (chopped)
• Salt & Pepper
• 1tbsp Sunflower Oil

Method

1. Following the packet instructions, boil the tagliatelle in a pan of salted water and let it cook away whilst you make the rest of the dish
2. In another pan, add the oil and heat
3. Using a pair of scissors and some tongs, chop the sausages into the pan and fry off for about 6-8 minutes, over a medium-high heat, until golden brown.
4. Add the mushrooms & paprika and fry for a further minute or 2.
5. Now pour in the stock & spoon in the crème fraiche. Bring to the boil then reduce to a simmer for a further 5 minutes. Season to taste
6. Drain pasta and then add to the sauce pan. Stir in the parsley and coat the tagliatelle in the sauce. Remove from the heat
7. Serve up immediately 

Enjoy!