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....
- 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.
- 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.