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.
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
How to Make It
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.
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.
I absolutely loved this! I adjusted for my low sodium diet by using no salt tomato paste and diced tomatoes, and reducing the salt to 1/4 tsp, and it was still extremely flavorful. I will make this regularly!