Boneless chicken breasts simmered slowly in a cream sauce made with Hungarian paprika and Greek yogurt over No Yolks Dumplings.
This is a sponsored post. All opinions are my own.
Do you crave comfort food during the cold weather? I certainly do and making quick and easy meals like my lightened up version of Chicken Paprikash over Dumplings using No Yolks Dumplings Noodles makes it even better!
No Yolks are the only noodles I use whenever I make stews or chili at home. They really hold the flavors of the recipe I'm serving; not to mention they are always smooth, firm and delicious.
No Yolks noodles are cholesterol free, low fat and low in sodium; which is very important to me since I suffer from high cholesterol.
Products like No Yolks take the guess work out of figuring out how much cholesterol is in the food I'm eating and the noodles always cooks up right.
The recipe I wanted to share with all of you today is a lightened up version of Chicken Paprikash. For this post, I received two samples of No Yolks products: Dumpling Noodles and Extra Broad Noodles.
The funny thing is, I already had a package in my pantry! I chose to use the dumplings for this recipe; as they are the widest noodle at almost 1" in width and are perfect for rich, full meals like this one.
Just look at how they hold their shape and don't break apart like other brands I've tried.
Most recipes I've seen for Chicken Paprikash utilize whole chicken pieces like legs or thighs, but I wanted to lighten my version up a bit.
How do you make Chicken Paprikash?
For this recipe I used boneless chicken breasts, diced red onion, fresh chopped garlic, sweet Hungarian paprika and finished it off with nonfat Greek yogurt instead of the traditional sour cream.
Cook No Yolks Dumplings according to package directions; drain. Cut the chicken into 2-inch pieces. In a large pot or Dutch oven, heat oil over medium-high heat; then add the chicken.
Brown the chicken until cooked through approximately 8-10 minutes. Next, add the onion, garlic and paprika. Saute 1 minute; then stir in the flour forming a roux.
Add the chicken broth, mix well; then cover the pot. Reduce heat to low and simmer for 10-15 minutes until the sauce starts to thicken; then remove from heat and stir in the yogurt.
Place the dumplings on a plate; then top with chicken mixture. Serve hot.The entire meal took 30 minutes from start to finish and trust me when I say this was delicious!
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Chicken Paprikash over Dumplings
Ingredients
- 2 ½ pounds boneless chicken breasts
- 1 tablespoon extra virgin olive oil
- ½ cup diced red onion
- 1 tablespoon minced garlic
- 1 tablespoon sweet hungarian paprika
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 6 ounces nonfat plain greek yogurt
- 12 ounces no yolks dumplings
Instructions
- Cook No Yolks Dumplings according to package directions; drain.
- Cut the chicken into 2-inch pieces. In a large pot or Dutch oven, heat oil over medium-high heat; then add the chicken. Brown the chicken until cooked through approximately 8-10 minutes.
- Next, add the onion, garlic and paprika. Saute 1 minute; then stir in the flour forming a roux.
- Add the chicken broth, mix well; then cover the pot. Reduce heat to low and simmer for 10-15 minutes until the sauce starts to thicken; then remove from heat and stir in the yogurt.
- Place the dumplings on a plate; then top with chicken mixture. Serve hot.
Nutrition
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ally says
Carrie! I love this! I also love these wide egg noodles...they are just fabulous in so many things...and, paprika rocks! Very boholicious, luv! xo
carrieexpktchn@optonline.net says
Thanks Ally, I'm glad you like it! xo
alicia szemon says
can i have this like everyday!?
Carrie's Experimental Kitchen says
Sure! 🙂
Terry Poage says
This looks so good, thanks for sharing.