Chicken Paprikash over Noodles recipe
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Ingredients
- 1 (16 ounce) package tri-color spiral pasta 2 tablespoons olive oil 3 (8 ounce) skinless, boneless chicken breasts, cut into small cubes 2 (14.5 ounce) cans chicken broth 2 ½ tablespoons paprika 1 cup half-and-half 1 cup sour cream ¼ cup all-purpose flour 1 tablespoon garlic powder 1 tablespoon chicken bouillon granules, or to taste 1 tablespoon dried parsley salt and ground black pepper to taste ½ cup sliced fresh mushrooms
Nutrition Info
- 615.5 caloriescarbohydrate: 67.6 gcholesterol: 93.5 mgfat: 21.5 gfiber: 3.9 gprotein: 36.5 gsaturatedFat: 9.5 gservingSize: -sodium: 885.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Paprikash over Noodles
Directions
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Bring a large pot of lightly salted water to a boil, cook the pasta at a boil until tender yet firm to the bite, about 8 minutes, drain.
Heat oil in a large saucepan over medium heat. Add chicken, cook and stir until juices run clear, 8 to 10 minutes.
Stir chicken broth and paprika into the saucepan. Cook until flavors blend, about 5 minutes. Transfer chicken pieces to a plate. Reserve broth.
Combine half-and-half, sour cream, and flour together in a bowl. Mix until well blended. Add about 1 cup broth from the saucepan, stir until no lumps remain. Whisk mixture into the remaining broth in the saucepan. Whisk in garlic powder, bouillon, and parsley, cook over medium heat until sauce thickens, about 5 minutes.
Stir mushrooms into the sauce, add chicken pieces. Simmer until flavors combine, about 10 minutes. Season with salt and pepper. Serve paprikash on top of the pasta.