Chicken Paprikash

A paprikash is a goulash made with sour cream. For a shortcut, substitute 1 1/2 pounds ready-to-eat, roasted, skinned, boned chicken breasts (such as Tyson) for the cooked chicken, or use leftover roast turkey.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 29%
  • Fat: 9.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 34.4g
  • Carbohydrate: 16.2g
  • Fiber: 2.4g
  • Cholesterol: 100mg
  • Iron: 2.4mg
  • Sodium: 322mg
  • Calcium: 55mg


  • 1 tablespoon reduced-calorie stick margarine
  • 3 cups diced onion
  • 1/2 cup diced green bell pepper
  • 2 garlic cloves, minced
  • 4 cups chopped cooked chicken (about 2 pounds)
  • 1 1/2 cups diced plum tomato
  • 1/2 cup diced lean smoked ham
  • 2 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1 cup uncooked medium egg noodles
  • 1/2 cup low-fat sour cream


  1. Melt margarine in a Dutch oven. Add onion, bell pepper, and garlic; sauté over medium heat 10 minutes or until tender. Add chicken, tomato, and ham; sauté 5 minutes. Stir in flour, paprika, salt, pepper, and bay leaf.
  2. Add broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Discard bay leaf. Stir in noodles; cover and cook 15 minutes or until noodles are tender. Remove from heat, and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.
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