Microwave chicken paprikash with egg noodles
Chicken in a creamy, sweet paprika and sour cream sauce over buttery egg noodles, the Hungarian comfort dish made in two bowls for about two dollars.
- 22 min total
- 10 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $2.17 a serving
- 500 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 1 servings.
- 1 cup egg noodles
- 2 tsp butter, divided
- ⅓ cup frozen pepper and onion blend
- ⅓ cup chicken broth
- ¾ cup canned chicken breast, drained
- 3 tbsp sour cream
From your pantry
- 2 cups water
- 1 pinch salt
- 2 tsp paprika
- 1 pinch garlic powder
- 1 tsp all-purpose flour
Each serving has about 500 calories, 30 g protein, 49 g carbs and 21 g fat, and costs about $2.17 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No egg noodles? Fettuccine or penne works.
- No butter? Ghee works.
- No chicken broth? Vegetable broth or bone broth works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Put the noodles, water and salt in a large microwave-safe bowl, set it on a plate, and microwave 4 minutes.
Timer: 4 min
Dolly’s tip: Use your biggest bowl. Noodle water foams up high.Stir, then microwave in 1-minute bursts until the noodles are tender, 2 to 3 minutes more. them and with half the butter.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 1 min
Microwave the rest of the butter with the peppers and onions in another bowl, covered, for 2 minutes, until soft.
Timer: 2 min
Stir in the paprika, garlic powder and flour, then in the broth until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Microwave 1½ minutes, whisk, until the sauce bubbles and .
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 1 min 30 sec
Stir in the chicken, cover, and microwave 1 minute until steaming.
Timer: 1 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Let it sit a minute, then stir in the sour cream until the sauce turns pale orange and silky.
Dolly’s tip: Sour cream can split if it boils, so stir it in after the sauce has stopped bubbling.Pile the noodles in a bowl and pour the paprikash over them.
Dolly’s tip: Warm the noodles for 20 seconds first if they’ve cooled.Eat it hot, or cool it, cover it and refrigerate for up to 3 days.
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
