Tuesday, November 4, 2014

Creamy Paprika Chicken with Egg Noodles

As the nights become longer and the windy and colder days become more frequent, nothing beats a comforting, good-for-you meal. This dish has so many layers of flavor. Fresh veggies and herbs, red wine and warming spices like paprika and cayenne bring this dish to life. The chicken mixture is fine to be eaten all by itself, but I like it served over egg noodles or whole grain pasta for that chewy "bite". This is a protein-packed dinner that is super family-friendly and it re-heats well too!



1. Cook egg noodles in salted boiling water for 6 minutes, or until al dente. Drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown, 5-7 minutes. Transfer to a bowl.


3. Add the onion, bell pepper and garlic to the pan and cook until softened, about 3 minutes. Add red wine and simmer until wine is almost completely absorbed, about 2 minutes.


4. Add spinach and mushrooms and cook for 2 minutes longer.


5. Add the paprika, allspice, fennel seeds, cayenne and stock and simmer for 10-15 minutes, or until sauce has reduced by half. Remove pan from heat and stir in fresh parsley. Finish with sour cream. Adjust seasonings as needed.




6. Serve chicken mixture over egg noodles.

Creamy Paprika Chicken with Egg Noodles
Serves 6

All you need:
12 oz. egg noodles
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (or breasts, if you prefer), diced
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1/2 cup dry red wine
2 cups baby spinach
8 oz. sliced baby bella mushrooms
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
2 cups chicken stock
1 cup light sour cream
1/4 bunch flat-leaf parsley, chopped
Salt and pepper, to taste

All you do:
1. Cook egg noodles in salted boiling water for 6 minutes, or until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown, 5-7 minutes. Transfer to a bowl.
3. Add the onion, bell pepper and garlic to the pan and cook until softened, about 3 minutes. Add red wine and simmer until wine is almost completely absorbed, about 2 minutes.
4. Add spinach and mushrooms and cook for 2 minutes longer.
5. Add the paprika, allspice, fennel seeds, cayenne and stock and simmer for 10-15 minutes, or until sauce has reduced by half. Remove pan from heat and stir in fresh parsley. Finish with sour cream. Adjust seasonings as needed.
6. Serve chicken mixture over egg noodles.



No comments:

Post a Comment