mia cucina italiana

CHICKEN PAPRIKASH PASTA BOWLS
Serves 4

Use authentic Hungarian paprika for this recipe—it makes a difference!

4 boneless chicken breast halves
2 lemons
2 Tbsp butter
2 Tbsp olive oil
1 onion, chopped
2 Tbsp Hungarian paprika
pinch cayenne pepper
1 cup chicken broth
1 cup half and half
1/2 cup nonfat sour cream
6 roma tomatoes, chopped
salt and pepper to taste
12 oz. celantini pasta
4 Tbsp butter
2 Tbsp sesame seeds, lightly toasted

1. Place chicken in a single layer in a glass pan and squeeze the juice of 1 lemon evenly over the top.

2. Warm butter and oil in a large saute pan over medium heat. Add chicken and saute, turning as chicken becomes golden, about 4-5 minutes on each side. Remove chicken to a cutting board and cover. Add onion to pan and saute until softened, about 2-3 minutes. Stir in paprika and cayenne. Add broth and bring to a boil for a few seconds over high heat. Deglaze pan and reduce heat to low, add chicken back to pan, cover and simmer 20 minutes.

3. Cook pasta according to package directions. Drain and reutrn pasta to pan over low heat. Toss with 4 Tbsp butter and sesame seeds. Remove from heat and keep covered.

4. Add tomatoes to saute pan and cook 5 minutes. Stir in half and half and sour cream. Heat through. Add juIce of remaining lemon and season to taste with salt and pepper. Transfer to individual bowls, add a dollop of sour cream on top.