Try this Paprika Chicken With Egg Noodles recipe, or contribute your own.
Suggest a better description1. Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.
2. While the water is coming to a boil, place a large skillet over medium-high heat with EVOO. Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side. Transfer to a plate and reserve.
3. Add the garlic and bell peppers, and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes. Add a drizzle of more EVOO if the pan seems dry. Add the chicken back to the pan and stir in the paprika, allspice, and stock. When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes. Turn off the heat and stir in the sour cream.
4.Drain the egg noodles and return them to the hot pot. Toss with the butter, dill, and chives to coat.
5. Ladle the chicken over the noodles in shallow bowls
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Serving Size: 1 Serving (684g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 800 | ||
Calories from Fat: 276 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 226mg | 70 % | |
Sodium 588.7mg | 20 % | |
Potassium 1301.1mg | 34 % | |
Total Carbohydrate 59.8g | 18 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 54.7g | ||
Protein 69g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 800
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