Chicken Paprikash

Photo: Tina Evans; Styling: Connie Formby

Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup vegetable mixture, and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 17%
  • Fat: 8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 36.2g
  • Carbohydrate: 48.1g
  • Fiber: 5.2g
  • Cholesterol: 130mg
  • Iron: 4.7mg
  • Sodium: 410mg
  • Calcium: 80mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. Note: Hungarian hot paprika has a more pungent taste than regular paprika, which can be substituted.
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