 Chicken Paprikash
Makes 4 servings
|
|
|
|
Ingredients
|
|
1
|
pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
|
|
2
|
teaspoons paprika
|
|
1/2
|
teaspoon salt
|
|
1/4
|
teaspoon cayenne pepper
|
|
3
|
tablespoons margarine or butter, divided
|
|
3
|
cups (8 ounces) sliced white or crimini mushrooms
|
|
1
|
small onion, chopped
|
|
1/2
|
cup milk
|
|
1
|
(4.7-ounce) package PASTA RONI® Fettuccine Alfredo
|
|
1/4
|
cup sour cream
|
|
1/4
|
cup chopped parsley
|
|
|
|
|
|
|
|
Prep Time
|
15 minutes
|
|
Cook Time
|
25 minutes
|
|
|
|
|
|
|
1. Toss chicken with paprika, salt and cayenne pepper. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; sauté 3 minutes. Add mushrooms and onion; sauté 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside.
|
|
2. In same skillet, bring 1-1/4 cups water, milk, remaining 2 tablespoons margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally.
|
|
3. Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving. Sprinkle with parsley.
|
|
|
|
© The Golden Grain Company®
|
|
|
Nutrients per Serving
|
|
Calories
|
403
|
|
Total Fat
|
16 g
|
|
Cholesterol
|
76 mg
|
|
Carbohydrate
|
30 g
|
|
Protein
|
34 g
|
|
Sodium
|
924 mg
|
|
|
|
|
|
Printed
from fbnr.com
|
|
