Paprika Chicken Stroganoff

My parents haven’t seen me play hockey in a long time, so when they were here visiting, I was glad that they got to see me play…twice. I even scored…twice! After they left, my next game was on Wednesday…and I nearly break my arm. Kind of…almost…literally.

I was going full speed for the puck, as was  someone on the other team. I turned for a pass…and BAM. I dropped to the ice, with the very tip of my elbow crashing down first. Pain, serious pain. They stopped play right away, the refs blew their whistles, and I got up and to the bench, shedding a tear.

Of course it was the first period, and I played the rest of the game. So wise…so wise.

When I was telling my mom about the accident yesterday, her first thought was, “It’s going to be hard for you to cook!”

Ma, I will persevere! No hockey injury will keep me out of the kitchen!

When my parents were here, I made this Paparika Chicken Stroganoff one night. Growing up, I only remember eating only a few different meals prepared by my Grannie: Chop Suey or Beef Stroganoff, namely. I always enjoyed both and she could definitely make killer versions of both.

I’ve had this chicken stroganoff recipe on my “must make” list forever and with my parent’s visit this week, I figured it was the perfect opportunity to make this meal for my dad who loves beef stroganoff.

Not only is this a lightened up version of the sour cream-packed version my Grannie made, but it is made with chicken and the special ingredient, paprika. Not only does the paprika add a stunning burnt orange color, but the flavor is subtly sweet and smoky. And the color…I did mention the color, right?

This meal was ready in less than 30 minutes and it got a thumbs up all around, even from the beef stroganoff lover himself. 😉

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Paprika Chicken Stroganoff adapted from Bev Cooks and Mel’s Kitchen Cafe

1 1/4 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp paprika
1 tsp salt
1/2 tsp black pepper
2 Tbsp all-purpose flour
1 Tbsp olive oil, divided
1 medium yellow onion, diced
8 oz baby bella mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
2 Tbsp tomato paste
1 bay leaf
1/4 cup plain nonfat Greek yogurt
1 Tbsp all-purpose flour whisked with 1 Tbsp water
10 oz dry egg noodles
Fresh parsley, chopped, for garnish

Directions:

In a medium bowl, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat until rippling and hot. Add the chicken and cook 4-5 minutes, stirring occasionally, until no longer pink (no need to cook through); remove the chicken onto a plate and set aside.

Add the last teaspoon of oil to the pan and allow to get hot, about 1 minute; stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add garlic, saute 30 seconds or until fragrant.

Meanwhile, heat 2 quarts of water in a large pot. Bring water to a boil and add noodles. Cook 8-10 minutes, stirring occasionally. Drain and set aside.

Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, whisking well. Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.

Add the flour and water slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley.

Yield: 5 servings (about 1 cup pasta with 1 cup of stroganoff)

Nutrition Information (per serving): 416 calories; 7.0 g. fat; 110 mg. cholesterol; 543 mg. sodium; 50.2 g. carbohydrate; 3.0 g. fiber; 37.0 g. protein

Result: This was quick and easy to make and I loved all of the fresh and simple flavors. Egg noodles are a guilty pleasure and while they don’t add any nutritional value…they add the perfect texture for stroganoff. Stroganoff isn’t stroganoff without egg noodles! The paprika adds a fun twist and the lighter sauce doesn’t lack flavor. Enjoy!

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 In case you missed the big announcement on Facebook, my book is up on Amazon for pre-sale! Eeeek!! Thanks for all of your support! It was hard to sleep last night with all of the excitement!

TGIF!

Be well,