Chicken Paprikash

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Saving here for future use."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (423.5 g)
  • Calories 780.6
  • Total Fat - 26.1 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 83.7 mg
  • Sodium - 398.7 mg
  • Total Carbohydrate - 119.6 g
  • Dietary Fiber - 16.4 g
  • Sugars - 5.5 g
  • Protein - 21.6 g
  • Calcium - 91.9 mg
  • Iron - 2.8 mg
  • Vitamin C - 13.5 mg
  • Thiamin - 0.4 mg

Step 1

Heat a large, heavy–based baking dish over medium heat. and add the butter, onion and capsicum and cook for 5 minutes or until the onion is softened and then add the garlic and cook for another 2 minutes or until fragrant and add the tomato paste and stir to combine.

Step 2

Toss the chicken in the flour and add to the pan with the paprika and chicken stock and stir to combine well, then bring to a simmer, cover, reduce the heat to low and simmer for 15 minutes and then stir in the sour cream.

Step 3

While the chicken is simmering, cook the pasta until al dente according to the packet directions, drain, return to the pan and toss through the extra butter.

Step 4

Serve the chicken alongside the pasta, scattered with parsley.

Tips & Variations


No special items needed.

Related