Creamy Paprika Chicken Rigatoni Squeeze the fun into your meals with @Dairy Farmers Sour Cream Squeeze Pouch AD Why I’m obsessed with the squeeze pouch: • Easy, clean, no-mess squeeze • No more opening an entire tub for a tiny scoop • Better portion control = less waste • Stays fresh longer • Perfect for fast weeknight cooking Available now at Woolworths & Coles. Serves 3–4 You’ll need: • 200g rigatoni • 400g chicken thighs • 1 tsp smoked paprika • 1 tsp sweet paprika • 1 large shallot • 4 garlic • 2 tbsp tomato paste • 400g crushed tomatoes • 3⁄4 cup chicken stock • 1 × 130g Dairy Farmers Sour Cream Squeeze Pouch • 100g fresh mozzarella (plus extra for baking) • 50g parmesan • Salt, pepper, olive oil • fresh basil How to make it: 1. Sear the chicken with smoked paprika, salt and pepper then leave aside. 2. In the same pan, saute the shallot and garlic, then add the sweet paprika, tomato paste, and crushed tomatoes. 3. Pour in the stock then simmer for 3 - 5 minutes. 4. Stir through the mozzarella and parmesan until melted. 5. turn heat low, and squeeze in half of the Dairy Farmers Sour Cream Squeeze Pouch it instantly makes the sauce creamy and glossy. 6. Add cooked pasta and a splash of pasta water. Transfer to a baking dish. 7. Top with sliced chicken and extra cheese, another little drizzle of cream cheese and bake in a 200C oven for 10–12 mins until bubbling and golden. 8. Finish with fresh basil and some dollops of remaining sour cream. AD - @sezzy.brown