Chicken Paprikash

Chicken Paprikash Recipe
Photo: Tina Evans; Styling: Connie Formby


4 servings (serving size: 1 chicken breast half, 1/2 cup vegetable mixture, and 1 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 413
Caloriesfromfat 17 %
Fat 8 g
Satfat 3.2 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 36.2 g
Carbohydrate 48.1 g
Fiber 5.2 g
Cholesterol 130 mg
Iron 4.7 mg
Sodium 410 mg
Calcium 80 mg


1 cup green bell pepper strips
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup low-salt chicken broth
1 tablespoon Hungarian hot paprika
3 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
1/2 cup low-fat sour cream
4 cups hot cooked egg noodles (about 4 cups uncooked)
Coarsely ground pepper (optional)


Combine first 3 ingredients in an 8-inch square baking dish. Microwave at HIGH 3 minutes or until tender; stir in broth and next 4 ingredients (broth through 1/4 teaspoon pepper). Add chicken breasts, nestling them into vegetable mixture. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes.

Remove chicken from dish; set aside, and keep warm. Stir sour cream into vegetable mixture. Microwave at HIGH 30 seconds. Serve chicken and vegetable mixture over the noodles. Sprinkle with pepper, if desired.

Note: Hungarian hot paprika has a more pungent taste than regular paprika, which can be substituted.

Norma Schonwetter,

Cooking Light

May 1995
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