This is yet another recipe from my from my "29 Minutes to Dinner" cook book that I have wanted to try for a really long time. I think it took me so long to give it a shot because it has kind of a long ingredient list, and seemed a little complicated. Again, I did not come close to finishing this dish in 29 minutes (in fact it was closer to an hour), but it turned out well. So I thought I would share.
Paprika Chicken & Egg Noodles:
From: "29 Minutes to Dinner" a Pampered Chief Collection
8 oz. green beans
1 lb. boneless, skinless chicken thighs
1 tbsp paprika
1/2 tsp salt
1/2 tsp coarsely ground pepper
1/4 tsp cayenne pepper (optional)
8 oz. mushrooms
1 medium onion
3 tbsp butter, divided
8 oz. egg noodles
2 tbsp snipped fresh dill
sour cream (optional)
1). For noodles, bring salted water to a boil. Cut green beans diagonally into 2-in. pieces. Set aside.
2).Lightly spray skillet with vegetable oil; heat over medium-high heat 1-3 minutes or until hot. Meanwhile, dice chicken into 1-in. pieces; sprinkle with paprika, salt, black pepper and cayenne pepper, if desired. Cooke 5-7 minutes or until centers of chicken are no longer pink, stirring occasionally. Remove chicken from skilled; set aside.4). Meanwhile, add noodles boiling water and cook 2 minutes. Add green beans to noodles. Cook, uncovered, 5-6 minutes or until noodles aer cooked to desired tenderness. Carefully remove 3/4 cup of the cooking water for use in sauce. Drain noodles and green beans.
5). Add chicken and cooking water to skillet; stir to loosen browned bits from bottom of skillet. Cook and stir 2-3 minutes or until sauce is thickened and chicken is heated through.
6). Meanwhile, toss noodles and green beans with remaining 2 tbsp butter. Snip dill. To serve, divide noodle mixture among serving plates; top with chicken. Sprinkle with dill and garnish with sour cream if desired.
So there you go. It is a little complicated, unless you are a master multi-tasker in the kitchen (which I definitely am not!). It tasted pretty good though! I really didn't change much, except that I used chicken breast instead of thighs because I couldn't find any at the store. This is a change that I would not recommend, because I think you need a little fattier meat to get the sauce to thicken. I stirred my sauce for a good long time and it never got thick - so I finally just added a little corn starch to make it thicken up. Also, I didn't measure any of the spices. I just poured them on the chicken until it looked like it was fully coated. I thought the color of the spiced chicken after it was cooked was beautiful (that's why I included that picture above).
I did like this dish a lot, but as I mentioned, next time I will make sure I use thighs. I could taste a little bit of the corn starch in my sauce and would have preferred not to have to use it. On the other hand though, the chicken was extremely flavorful, the egg noodles were nice and buttery and the green beans and onions added a nice texture. My favorite thing about this dish was actually the fresh dill sprinkled on top (snipped right from Eric's herb garden). It sounded a little strange to me, but it added this wonderful fresh pop of flavor that I really wasn't expecting. I think the dill and sour cream really helped to pull the dish together nicely and give it a nice tangy finish.
And there you have it. My return to the blogging world. Already have one more dish ready to post, but I think I'll save it for another day.
Stay hungry my friends.
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