Smoked Paprika Chicken with Egg Noodles and Buttered Warm Radishes Recipe

Name: Smoked Paprika Chicken with Egg Noodles and Buttered Warm Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 8 ounces extra-wide egg noodles; 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1 1/2 pounds chicken breast tenders, cut into bite-size pieces; 1 medium onion, thinly sliced; 2 garlic cloves, chopped; 1 1/2 teaspoons smoked sweet paprika, 1/2 palmful; Black pepper; 1/2 cup chicken stock (eyeball it); 2 tablespoons unsalted butter, cut into small pieces; 1 pound large radishes, trimmed and halved; 1/2 cup sour cream or reduced-fat sour cream; 2 tablespoons chopped or snipped chives (eyeball it); 1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Servings: persons

Salt
8 ounces extra-wide egg noodles
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 1/2 pounds chicken breast tenders, cut into bite-size pieces
1 medium onion, thinly sliced
2 garlic cloves, chopped
1 1/2 teaspoons smoked sweet paprika, 1/2 palmful
Black pepper
1/2 cup chicken stock (eyeball it)
2 tablespoons unsalted butter, cut into small pieces
1 pound large radishes, trimmed and halved
1/2 cup sour cream or reduced-fat sour cream
2 tablespoons chopped or snipped chives (eyeball it)
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

1
Bring a pot of water to a boil for the egg noodles.
2
Salt the water and cook the noodles for 6 minutes, or until tender but with a little bite left to them.
3
Heat a large skillet over medium-high heat.
4
Add the EVOO and then the chicken.
5
Lightly brown the meat on all sides for 3 to 4 minutes.
6
Add the onions and garlic and cook it for a few minutes more.
7
Season the chicken mixture with the smoked paprika, salt, and pepper, then stir in the chicken stock and reduce the heat to low.
8
Heat a small skillet over medium to medium-high heat.
9
Add a tablespoon of the butter and melt it.
10
Add the radishes and cook for 3 to 4 minutes to warm through.
11
Stir the sour cream into the chicken and turn the heat off.
12
Add the chives to the radishes and turn the heat off under this pan as well.
13
Drain the noodles and return them to the warm pot.
14
Add the remaining tablespoon of butter and toss to coat the noodles.
15
Add half the parsley to the noodles.
16
Divide them among 4 dinner plates.
17
Top with the chicken and sauce and garnish with the remaining parsley.
18
Serve the radishes alongside the chicken and noodles.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salt, 8 ounces extra-wide egg noodles, 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan, 1 1/2 pounds chicken breast tenders, cut into bite-size pieces, and more.

Yes, Smoked Paprika Chicken with Egg Noodles and Buttered Warm Radishes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Paprika Chicken with Egg Noodles and Buttered Warm Radishes

How did you like this recipe?

Frequently Asked Questions