Tuesday, August 31, 2010

Paprika Chicken with Spinach and Egg Noodles

I made this for dinner last week and loved it.  I love mixing noodles with spinach.  It is such a great way to get your veggies in a meal.  I made a delicious vegetarian meal last night and will be posting that one soon.  Enjoy!

Salt, pepper, and garlic powder
1/2 pound extra-wide egg noodles
2 tablespoons tomato paste
1 tablespoon sweet smoked paprika
1.5 teaspoons worcestershire sauce
1 teaspoons hot sauce (optional)
8-10 pieces skinless, boneless chicken tenderloins or chicken thighs 
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoons butter
4 cloves garlic chopped
1/4 cup finely chopped onion
2 bunches fresh spinach leaves cleaned and sliced or 1 box of thawed frozen chopped spinach
1/4 cup chopped fresh herbs, such as dill and parsley.  (Dried herbs works too) (optional)

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

2. While the pasta is working, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, worcestershire and hot sauce.

3. Preheat a grill pan or large skillet over medium-high heat. Drizzle the chicken with oil and season with salt, pepper, and garlic powder. Add to the grill pan or skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.

4. In a large skillet, add about 1 tablespoon of oil and butter to melt over medium heat. Add the garlic and onion and cook for 3 minutes. Add the spinach to wilt or heat through the thawed spinach. 

5. Drain the egg noodles and add to the spinach along with the herbs, if using.  Divide among 4 plates and serve with chicken. 

Source: Everyday with Rachael Ray

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