Paprika Chicken / Chicken Paprikash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons vegetable oil2 medium onions, chopped fine8 boneless, skinless chicken thighs8 ounces ripe tomatoes, peeled, seeded, and chopped1 1/2 tablespoon good quality Hungarian Sweet Paprikasalt and pepper to taste1 pound whole wheat egg noodles1/2 teaspoon salt1 tablespoon finely minced parsley2 tablespoons fat free sour cream1 tablespoon flour2 tablespoons cream or sour cream (fat free)1 tablespoon Smart Balance Light Buttery Spread
In a flame proof casserole, heat oil and add onion. Cook over low heat, stirring often, until soft but not browned. Add chicken and tomatoes and cook, covered, over low heat for ten minutes. Turn chicken over. Add paprika, salt and pepper, and 3/4 cup water. Cover and cook over low for 30 minutes or until chicken is done.
While chicken is cooking, boil a large pot of water and about 10 minutes before serving, boil the noodles until tender per package directions. Drain and toss with buttery spread, salt, and chopped parsley.
In a small bowl, mix sour cream and flour to form a paste. Remove chicken from pan to a warm platter. Add the paste to the pan, and, stirring constantly, cook over low heat until thick and smooth, about 8 minutes. Add the additional cream or sour cream, return chicken to the pan and continue to cook over low for another five minutes. Serve over the hot pasta.
Helpful Hints:
- Boiling sour cream may cause it to curdle, so keep the heat low.
- This works very well with cubed pork substituted for the chicken.
Credit:
- This recipe was provided by The Spice House in Chicago and modified to reduce the fat and lower the calories.
Number of Servings: 8
Recipe submitted by SparkPeople user TXTITA.
While chicken is cooking, boil a large pot of water and about 10 minutes before serving, boil the noodles until tender per package directions. Drain and toss with buttery spread, salt, and chopped parsley.
In a small bowl, mix sour cream and flour to form a paste. Remove chicken from pan to a warm platter. Add the paste to the pan, and, stirring constantly, cook over low heat until thick and smooth, about 8 minutes. Add the additional cream or sour cream, return chicken to the pan and continue to cook over low for another five minutes. Serve over the hot pasta.
Helpful Hints:
- Boiling sour cream may cause it to curdle, so keep the heat low.
- This works very well with cubed pork substituted for the chicken.
Credit:
- This recipe was provided by The Spice House in Chicago and modified to reduce the fat and lower the calories.
Number of Servings: 8
Recipe submitted by SparkPeople user TXTITA.
Nutritional Info Amount Per Serving
- Calories: 324.5
- Total Fat: 9.0 g
- Cholesterol: 57.3 mg
- Sodium: 225.8 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 7.2 g
- Protein: 20.8 g
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