Chicken Paprikash

Chicken Paprikash

Creamy chicken on pasta for a quick week-night dinner


  • 2 chicken breasts, boneless, skinless, cut into bite-size pieces
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs paprika
  • 1 tsp chili powder
  • 1 tbs olive oil
  • 2 cups (15oz, 450gr) whole tomatoes, peeled, chopped
  • 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) bite-size pasta or egg noodles


  • Cook pasta or noodles according to package directions.
  • In medium skillet heat the oil over medium heat. Add the paprika, chili powder, and sauté briefly.
  • Add the pepper, onion and garlic and sauté for 5 minutes.
  • Add chicken and sauté for 5 minutes.
  • Add the stock, tomatoes with juices, reduce heat to low and simmer for 15 minutes.
  • Add cornstarch mixture and stir until thickened.
  • Stir in yogurt.
  • Spoon over pasta and serve.


You can use sour cream in place of yogurt

Keywords: chicken, pasta, paprika

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