Light And Savory Chicken Paprikash Recipes

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QUICK AND LIGHT CHICKEN PAPRIKASH



Quick and Light Chicken Paprikash image

Make and share this Quick and Light Chicken Paprikash recipe from Food.com.

Provided by CallMeBubbles

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

1 small onion, chopped
2 (9 ounce) packages frozen cubed cooked chicken breasts
8 ounces fat free sour cream
1 tablespoon paprika
1 teaspoon salt

Steps:

  • Spray a large nonstick skillet and heat over medium-high heat. Saute onion for three minutes. Add the chicken and cook until heated through (about 5 minutes).
  • Reduce heat to medium. Stir in remaining ingredients. Cover and cook for 3 minutes. DO NOT ALLOW TO BOIL.
  • Serve over rice, pasta or baked potatoes.

LIGHT AND SAVORY CHICKEN PAPRIKASH



Light and Savory Chicken Paprikash image

I found this little gem in a 20 minutes or less Cooking Light mag and best of all it has no sour cream! This is so easy to make and it really takes no time at all... perfect for weeknights. Just add cayenne pepper or red pepper flakes for heat. As is, this is kid friendly and the paprika is not overwhelming! Try, and enjoy! This is best served over hot egg noodles. Make sure you toss the egg noodles with butter, pepper, and caraway seeds! Delish :)

Provided by MelvinsWifey

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1 lb chicken breast tenders, cut into 1-inch strips
1 cup onion, chopped
1 cup red bell pepper, thinly sliced (about 1 medium)
1 1/2 teaspoons garlic, minced (can use bottled or fresh garlic)
1/4 cup whipping cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

  • 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.
  • Garnish with fresh parsley and serve over hot egg noodles.

Nutrition Facts : Calories 272.2, Fat 11.1, SaturatedFat 4.2, Cholesterol 86.2, Sodium 627.7, Carbohydrate 15.6, Fiber 3.8, Sugar 7.8, Protein 28.7

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