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Menu Plan for Fall I: Week 7, Thursday

Chicken Paprikas over Pasta

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.   We'll use the rest of the yogurt next week.

Chicken Paprikas over Pasta

Total time: 35 minutes
     A classic Hungarian dish, modified for a quick, mid-week dinner: fragrant with lots of sweet paprika, tomatoes and peppers and using quick-cooking chicken breasts rather than a whole chicken.  You can add a few hotter peppers for more bite....

 Ingredients:

• 2 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
• 1 can (15oz, 450gr) whole tomatoes, drained
• 1/4 cup (2oz, 60ml) chicken stock
• 1/2 cup (4oz, 120gr) Greek or plain yogurt or sour cream
• 1 tbs cornstarch (maizena) dissolved in 2 tbs water
• 1 1/4 cups (4.1oz, 125gr) pasta - farfalle, rigatoni, penne - or, to be more traditional, egg noodles.

 Instructions:

• Cook pasta or noodles according to package directions.
• Open and drain tomatoes, reserving sauce for another use. 
• 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 Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium saucepan with lid, pot for pasta, colander Put water on high heat for pasta Clean pepper, onion, garlic Open, drain tomatoes reserve sauce for another use Roughly chop pepper, onion, tomatoes Mince garlic Sauté paprika, chili powder

Add pepper, onion, garlic to paprika, sauté Cut chicken, add to pan, sauté Add tomatoes, stock to chicken, cover, simmer Cook pasta   pause while stuff cooks Dissolve cornstarch in stock Thicken Paprikas Add yogurt to Paprikas, remove from heat Drain pasta, put into bowl Spoon Paprikas over pasta, serve

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By Katie Zeller

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