In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hungarian chicken paprikash with bell pepper and peas over egg noodles
Soy-Free, Protein Plus
2 Servings, 660 Calories/Serving
We're going old-school comfort food with Hungarian chicken paprikash. No twists or turns, no taking chances, just a tasty classic served over tender egg noodles.
In your bag
- 5 ounces egg noodles
- Chicken options:
- 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
- 2 organic boneless skinless chicken breasts (about 6 ounces each)
- 1 organic yellow onion
- 1 organic red or other bell pepper
- 2 tablespoons sweet paprika
- 1 cup crushed tomatoes
- 1 cup chicken broth
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ½ cup organic peas
- ¼ cup organic Greek yogurt
Calories 660, Total Fat 19g (24% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 570mg (25% DV), Total Carb. 79g (29% DV), Fiber 10g (36% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the egg noodles
Bring a medium sauce pot of generously salted water to a boil. Add the egg noodles and cook until just tender, 7 to 9 minutes. Drain, then return the noodles to the pot and toss with 1 to 2 teaspoons oil to prevent sticking. While the water is heating and the noodles are cooking, start preparing the rest of the meal.
Prep and brown the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a medium [large] sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 4 minutes per side. Transfer to a plate. Do not clean the pot. While the chicken is browning, prepare the vegetables.
Prep and start cooking the vegetables
- Peel and thinly slice the onion.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In the same pot used for the chicken, add the onion, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until the onion and pepper are softened, 3 to 4 minutes. Stir in the paprika and cook until fragrant, about 1 minute.
Finish the chicken paprikash
To the pot with the vegetables, add the tomatoes and chicken broth and bring to a boil, then reduce to a simmer and cook, stirring occasionally, until starting to thicken, 3 to 4 minutes. Add the chicken and any accumulated juices and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, 4 to 6 minutes. While the paprikash is cooking, prepare the parsley.
Prep the parsley; finish the dish
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Remove the pot from the heat and transfer the chicken to a plate. Stir the peas into the sauce and season to taste with salt and pepper.
Transfer the egg noodles to individual bowls and top with the chicken and sauce. Garnish with the yogurt and parsley and serve.
- Fill a sauce pot with water for the noodles.
- Time the noodles.
- Strip the parsley leaves.
- Garnish with the yogurt and parsley.