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Photo: Tina Evans; Styling: Connie Formby Photo by: Photo: Tina Evans; Styling: Connie Formby

Chicken Paprikash

Cooking Light MAY 1995

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


  • 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.

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

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Chicken Paprikash Recipe