Chicken Paprikash

(9 Ratings)
Recipe Yield: 4 Servings


  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons margarine, butter or spread with no trans fat, divided
  • 3 cups (8 ounces) sliced white or crimini mushrooms
  • 1 small onion, chopped
  • 1/2 cup milk
  • 1 (4.7-ounce) package PASTA RONIĀ® Fettuccine Alfredo
  • 1/4 cup sour cream
  • 1/4 cup chopped parsley

Preparation Steps

  1. Toss chicken with paprika, salt and cayenne pepper. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; saute 3 minutes. Add mushrooms and onion; saute 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside.
  2. In same skillet, bring 1-1/4 cups water, milk, remaining 2 tablespoons margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally.
  3. Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving. Sprinkle with parsley.