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Chicken Paprikash over Noodles
Recipes
Chicken Paprikash over Noodles
6 servings
40 minutes total

Ingredients

  • 1 (12-oz) bag egg noodles
  • 1 (3-oz) package shallots, thinly sliced
  • 6 cloves fresh garlic, coarsely chopped
  • 1 bunch Italian parsley, coarsely chopped and divided
  • 2 lb boneless, skinless chicken thighs
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3 tablespoons paprika
  • 2 cups spicy pasta sauce
  • 3 tablespoons red wine vinegar
  • 2 tablespoons unsalted butter
  • 1 cup plain whole milk yogurt, divided

Steps

    1. Bring water to boil in large stockpot for noodles. Slice shallots; chop garlic and parsley (about 1 cup). Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then add chicken; cook 3–4 minutes on each side or until browned. Add shallots, garlic, and paprika; cook 2–3 minutes or until fragrant. Add pasta sauce and vinegar, then cover and reduce heat to low; simmer 15–18 minutes and until chicken is 185°F (for shreddable).
    3. Meanwhile, cook noodles following package instructions. Drain well, then return noodles to pot. Add butter, ¾ cup parsley, and remaining ½ teaspoon each salt and pepper; stir until butter is melted.
    4. Remove pan from heat and lightly shred chicken; stir in ½ cup yogurt. Divide noodles evenly among serving plates; top with even amounts chicken mixture and remaining yogurt. Sprinkle with remaining ¼ cup parsley; serve.

Amount per ⅙ recipe serving: Calories 550, Total Fat 20g, Sat Fat 7g, Trans Fat 0g, Chol 225mg, Sodium 920mg, Total Carb 53g, Fiber 2g, Sugars 7g, Protein 39g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%