Chicken Paprikash

2 Reviews
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Photo: Tina Evans; Styling: Connie Formby
Yield
4 servings (serving size: 1 chicken breast half, 1/2 cup vegetable mixture, and 1 cup noodles)
By Norma Schonwetter
May 1995
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 413
  • Caloriesfromfat 17%
  • Fat 8g
  • Satfat 3.2g
  • Monofat 2.1g
  • Polyfat 1.4g
  • Protein 36.2g
  • Carbohydrate 48.1g
  • Fiber 5.2g
  • Cholesterol 130mg
  • Iron 4.7mg
  • Sodium 410mg
  • Calcium 80mg

How to Make It

Step 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.

Step 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.

Step 3

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

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Ratings & Reviews

sjone007's Review

sjone007
January 10, 2014
This is a quick and easy recipe that my whole family loves. I have been making it for years and I do microwave as the recipe calls for. Don't be afraid to microwave the chicken, it comes out very moist. I have substituted regular paprika for the hot paprika if there is someone who doesn't like it hot, but it's just as good!

Jajooo's Review

Jajooo
October 18, 2010
I can't speak to the authenticity of this recipe, and it's certainly not fancy food, but I think it's darn tasty and one of my favorite meals when the weather starts to turn cold and I need something warm and cozy and comfort-food-y. I don't use the microwave, and just saute all the ingredients in a pan because I can't bring myself to microwave chicken, but I use all of the ingredients as written and I'll make this again and again...
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