Chicken Paprikash

12 ingredients
3 steps

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)

Directions

  1. 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.
  2. 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.
  3. 3
    Note: Hungarian hot paprika has a more pungent taste than regular paprika, which can be substituted.

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