Cut chicken breasts into bite-sized chunks, roll in flour seasoned with a little salt, black pepper and paprika and fry quickly in very hot oil.
Drain and set aside. In the same pan, fry a chopped onion and crushed clove of garlic until the onion starts to soften, then return the chicken
to the pan, sprinkle over a ½ - 1 Tbs smoked paprika, stir until fragrant, then add a cup of chicken stock. Bring to a simmer, season with a few
grinds of black pepper, cover and cook for 15 minutes, until the chicken is cooked and the sauce is nice and thick. Serve over pappardelle,
cooked according to the packet directions, dusted with a sprinkle of smoked paprika.