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Categories:
onion sweet paprika salt pepper chicken thighs flour milk red pepper tomatoes sour cream Spaghettini
Viewed: 12 - Published at: 4 years agoIngredients
- 1 medium onion, chopped
- 2 tablespoons sweet paprika
- 1 teaspoon salt
- 12 teaspoon pepper
- 1 12 lbs skinless chicken thighs
- 4 teaspoons flour
- 1 cup 1% low-fat milk
- 1 red pepper, chopped
- 2 plum tomatoes, chopped
- 12 cup fat free sour cream
- 8 ounces uncooked spaghettini
Method
- In large, non-stick frypan which has been sprayed with veg.
- oil, cook onions for about 2 min, add paprika, and continue cooking for 2 min more.
- Season chicken with salt and pepper then add to pan and brown for 5 min each side.
- Reduce heat to medium.
- Stir 3 tsp flour into the milk and add to pan with chicken.
- Bring to simmer, reduce heat to med.
- low, cover and simmer for 10 min.
- Stir in red pepper and tomatoes then cover and let simmer for 10 min more, or until there is no pink left in chicken.
- Cook pasta according to package directions, drain and divide between 4 serving plates Remove chicken from pan, dividing between serving plates (arrange on top of pasta).
- Reduce heat to low.
- Whisk remaining 1 tsp flour into sour cream, then add to tomato mixture and cook for 1 min, stirring well.
- Season with salt to taste.
- Pour 1/4 of sauce over each serving of chicken and pasta, and garnish with parsley if desired.
