PASTA ALFREDO CHICKEN PAPRIKASH
This chicken paprikash recipe is a short-cut from Pasta-Roni. Since I've been sick, any short-cut is so valuable. This one uses my favorite variety, pasta alfredo. I usually just make this one the way it is in the box, but having guests and trying to fix something extra special can be tiring. It's really delicious, believe it or not.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- In same skillet, bring 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.
- Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving.
- Sprinkle with parsley.
Nutrition Facts : Calories 275.1, Fat 14.4, SaturatedFat 4.5, Cholesterol 76.6, Sodium 494.1, Carbohydrate 6.5, Fiber 1.3, Sugar 1.8, Protein 29.9
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