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Chicken Paprikash

Randy Mayor
Yield 4 servings (serving size: 1 cup)
This chicken paprikash recipe is a saucy dish best served with egg noodles. Toss the noodles with a bit of butter, caraway seeds, salt, and pepper for added flavor.

Ingredients

  • 1 tablespoon canola oil
  • 1 pound chicken breast tenders, cut into 1-inch strips
  • 1 cup prechopped onion
  • 1 cup thinly sliced red bell pepper (about 1 medium)
  • 1 1/2 teaspoons bottled minced garlic
  • 1/4 cup whipping cream
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained

Nutrition Information

  • calories 241
  • caloriesfromfat 31 %
  • fat 8.2 g
  • satfat 2.4 g
  • monofat 3.3 g
  • polyfat 1.7 g
  • protein 28.4 g
  • carbohydrate 12.9 g
  • fiber 3.1 g
  • cholesterol 76 mg
  • iron 1.8 mg
  • sodium 507 mg
  • calcium 51 mg

How to Make It

  1. Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.

  2. Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.