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Chicken Paprikash

Cooking Light
Chicken Paprikash
Randy Mayor
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Worthy of a Special Occasion

Serve this saucy dish with egg noodles tossed with a bit of butter, caraway seeds, salt, and pepper.

Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 1  tablespoon  canola oil
  • 1  pound  chicken breast tenders, cut into 1-inch strips
  • 1  cup  prechopped onion
  • 1  cup  thinly sliced red bell pepper (about 1 medium)
  • 1 1/2  teaspoons  bottled minced garlic
  • 1/4  cup  whipping cream
  • 1  tablespoon  paprika
  • 1  tablespoon  tomato paste
  • 1  teaspoon  caraway seeds
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  (14.5-ounce) can diced tomatoes, undrained

Preparation

Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.

Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.

Nutritional Information

Calories:
241 (31% from fat)
Fat:
8.2g (sat 2.4g,mono 3.3g,poly 1.7g)
Protein:
28.4g
Carbohydrate:
12.9g
Fiber:
3.1g
Cholesterol:
76mg
Iron:
1.8mg
Sodium:
507mg
Calcium:
51mg
Judy Lockhart, Cooking Light, DECEMBER 2005

Member Ratings and Reviews

5 stars

07/22/09

5 stars
takinafiver
SOO good! I used fresh garlic and didnt even add the caraway seeds...will definately make this over and over! 05/01/09