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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This is based on a recipe from the Frugal Gourmet. I modified it to use chicken breasts rather than a whole chicken, cut the quantities down and spiced it up a bit. This is ready in just 35 minutes rather than the original 2 hours.
Chicken Paprikas over Pasta Preparation and cooking time: 35 minutes2 chicken breasts, boneless, skinless
1 green or red bell pepper
1 onion
2 cloves garlic
1 tbs paprika
1 tsp chili powder
1 tbs olive oil
15oz (450GR) whole tomatoes, drained
1/4 cup chicken stock
1/2 cup yogurt, crème fraiche or sour cream
1 tbs cornstarch (maizena) dissolved in 2 tbs water
1 1/4 cups pasta - farfalle, rigatoni, penne - or, to be more traditional, egg noodles.
Cook according to package directions. Drain.
Open and drain tomatoes, reserving sauce for another use. Clean pepper. Roughly chop pepper, onion and tomatoes. Finely chop the garlic. Cut the chicken breasts into 1 inch (2.5 cm) squares.
In medium saucepan heat the oil over medium heat. Add the paprika, chili powder, and sauté for 1 - 2 minutes. Add the pepper, onion and garlic and sauté for 5 minutes. Add the chicken and sauté for 5 minutes. Add the stock and tomatoes, reduce heat to low and simmer for 15 minutes. Add cornstarch mixture and stir until thickened. Stir in yogurt. Spoon over pasta and serve.
Cooking schedule: 35 minutes |
Add pepper, onion, garlic to paprika, sauté |
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