Paprika Chicken for One
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Smoked paprika chicken in a creamy tomato sauce, spooned over rotini with Parmesan.
Ingredients
- 2 oz uncooked rotini (½ cup dry, about 1 cup cooked)
- 1 (5–6-ounce) boneless skinless chicken breast sliced into ¼-inch strips
- 1 teaspoon smoked paprika divided
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ tablespoons salted butter divided
- ¼ cup chopped onion
- 1 garlic clove minced
- ½ cup canned diced tomatoes with juices
- ½ cup low-sodium chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon grated Parmesan
- Optional chopped basil or parsley
Equipment
- saucepan
- skillet
Directions
- Cook the rotini in boiling water for 5 to 7 minutes, until tender. Drain and set aside.
- Season the chicken with ½ teaspoon of the paprika, the salt, and the pepper. Melt half the butter in a 10-inch skillet over medium heat and cook the chicken for about 3 minutes per side, until it reaches 165°F. Move it to a plate.
- Melt the rest of the butter in the skillet. Cook the onion for about 2 minutes, add the garlic for 30 seconds, then stir in the rest of the paprika for 10 seconds.
- Stir in the tomatoes with their juice and cook for 1 minute. Add the broth and simmer for 5 to 7 minutes, stirring, until it cooks down a little. Stir in the cream and cook 2 minutes more.
- Put the chicken back in over low heat until warm. Spoon it over the pasta and top with the Parmesan and herbs, if using.
Nutrition
Serving: 570g | Calories: 758kcal | Carbohydrates: 56g | Protein: 53g | Fat: 36g | Saturated Fat: 20g | Trans Fat: 1.1g | Cholesterol: 208mg | Sodium: 799mg | Potassium: 1197mg | Fiber: 5.7g | Sugar: 7.6g | Vitamin A: 2696IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 4.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); uncooked rotini (½ cup dry counted as dry pasta, skinless chicken breast counted as raw chicken breast. Brands and portions vary, so use it only as an approximation.