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Chicken Paprikash

With some pasta on hand, a bit of sour cream, chicken, and spice, you can throw together this great dish. This is a newer, easier, healthier version of a classic. The sour cream adds a bit of fat, but it's still lower-fat than the original recipe, and it seems to be a crowd-pleaser. Serves 4. 


Ingredients:     
  • 3 to 4 c. cooked, boned chicken    
  • 1 green pepper    
  • 1 red pepper    
  • 8 oz. or so dry fettuccini (or your choice of pasta)    
  • 1/4 c. olive oil    
  • 1/4 c. flour    
  • 1 TBS. paprika    
  • 1 tsp. salt    
  • 1/2 tsp. pepper    
  • 1/2 TBS. chopped, fresh garlic    
  • 1 1/2 c. chicken stock (or water)    
  • 1/2 c. sour cream (or substitute yogurt)

To make this a quick and easy recipe for dinner, prepare chicken ahead of time. Or, grill 3 or 4 half breasts, to yield: > 3 to 4 c. cooked, boned chicken, in 1 to 2-inch chunks 

Also prepare peppers, chopping into 1/2" diced pieces: > 1 green pepper > 1 red pepper 

Grill the diced peppers in very hot skillet for a few minutes, in a little olive oil, with a splash of water to steam them a bit. Set cooked peppers aside. 

Cook the following until tender, rinsing, cooling, and tossing with a bit of olive oil to keep it from clumping: > 8 oz. or so dry fettuccini (or your choice of pasta) 

In iron skillet or saucepan, mix: > 1/4 c. olive oil > 1/4 c. flour > 1 TBS. paprika > 1 tsp. salt > 1/2 tsp. pepper > 1/2 TBS. chopped, fresh garlic 

Slowly add: > 1 1/2 c. chicken stock (or water) 

Bring mixture to a boil. Boil and stir for 2 minutes. Turn off heat, adding last: > 1/2 c. sour cream (or yogurt) > The cooked chicken chunks > Diced, cooked peppers 

Serve over the cooked pasta, with a side dish of steamed green vegetables, as desired, for extra color.


Favorite Quotes

1 Timothy 6:17:

"Command those who are rich in this present world not to be arrogant nor to put their hope in wealth, which is so uncertain, but to put their hope in God, who richly provides us with everything for our enjoyment."