Paprika Chicken and Egg Noodle Skillet

Tender chicken and egg noodles tossed in a rich, smoky paprika sauce with frozen peas, creating a satisfying and quick one-pan meal with a Hungarian-inspired kick.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Hungarian
• Difficulty: Easy
• Cost: $3.47/serving

Dietary

• Nut-Free
• High-Protein

Tags

• quick
• one-pot
• comfort food
• savory
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 2 tablespoon sweet paprika
• 1 can diced tomatoes (undrained)
• 2 cup chicken broth
• 6 ounce wide egg noodles
• 1 cup frozen peas

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken breast cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the skillet and cook for 5-7 minutes, until browned on all sides. Remove chicken from skillet and set aside.
2. Add yellow onion to the skillet and cook for 3-5 minutes until softened. Stir in minced garlic and sweet paprika, cooking for 1 minute until fragrant.
3. Pour in diced tomatoes and chicken broth. Bring to a simmer. Add the wide egg noodles and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir well.
4. Return the cooked chicken to the skillet. Cover and simmer for 10-12 minutes, or until noodles are tender and most of the liquid is absorbed. Stir in the frozen peas during the last 2 minutes of cooking.
5. Serve hot directly from the skillet.

Nutrition (per serving)

• Calories: 490
• Protein: 45 g
• Carbohydrates: 49 g
• Fat: 14 g
• Fiber: 6.5 g
• Sodium: 950 mg
• Saturated Fat: 3 g
• Sugar: 7 g
• Cholesterol: 150 mg