This dish can be thrown together easy, with some pasta on hand, and a bit of sour cream, chicken, and spice. This version is a newer, easier, healthier version of a classic. The sour cream adds a bit of fat, but it’s still lower-fat than the original recipe, and it seems to be a crowd-pleaser. For a more traditional flavor, as found in authentic Hungarian recipes, toasted caraway seeds can be added. Serves 4.
INGREDIENTS
• 3 to 4 c. cooked, boned chicken
• 1 green pepper
• 1 red pepper
• 12 oz. or so dry fettuccini (or choice of pasta)
• 1/4 c. olive oil
• 1/4 c. flour
• 1 TBS. paprika
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 TBS. chopped, fresh garlic
• 1 1/2 c. chicken stock
• 1/2 c. sour cream
• (optional) 1 tsp. toasted caraway seed
Chicken for this dish is best “pulled”, or torn, into pieces, as more sauce clings to it this way. Prepare the chicken ahead of time, or grill 3 or 4 half breasts, to yield: > 3 to 4 c. cooked, boned chicken, pulled (torn) into 1 to 2″ chunks
Also prepare peppers, chopping into 1/2″ diced pieces: > 1 green pepper > 1 red pepper
Grill the diced peppers in very hot skillet for a few minutes, in a little olive oil, with a splash of water to steam them a bit. Set cooked peppers aside.
Cook the following until tender, rinsing, cooling, and tossing with a bit of olive oil to keep it from clumping: > 12 oz. or so dry fettuccini (or your choice of pasta)
In iron skillet or saucepan, mix: > 1/4 c. olive oil > 1/4 c. flour > 1 TBS. paprika > 1 tsp. salt > 1/2 tsp. pepper > 1/2 TBS. chopped, fresh garlic
Slowly add: > 1 1/2 c. chicken stock
Bring mixture to a boil. Boil and stir for 2 minutes. Turn off heat, adding last: > 1/2 c. sour cream > The cooked chicken chunks > Diced, cooked peppers > (optional: 1 tsp. toasted caraway seed, crushed)
Serve over the cooked pasta, with a side dish of steamed green vegetables, as desired, for extra color.
