This yummy recipe is from the “Taste of Salt Lake” cookbook. Below is the exact recipe from the book. See our tips for healthier substitutions.
2-3 Chicken Breasts- cut into 1/2 inch wide strips
1 onion, sliced
1 Tbs. Paprika
1/4 tsp ground pepper
1/2 cup chicken broth
1 pound capellini pasta
1 pint sour cream
2 Tbs. flour
1/2 c. butter
2 cloves garlic
1/2 c. bread crumbs
parsley for garnish
In large skillet melt butter. Add chicken slices and brown lightly. Add onion, paprika, pepper. Cook until onion is limp. Stir in broth and, reduce heat, cover and simmer until chicken is tender.
Meanwhile cook pasta.
Combine flour and sour creams; stir into the chicken mixture and heat thouroughly but do not boil.
In another skillet melt 1/2 c. of butter until almond color. Add the garlic, drained pasta, and breadcrumbs
Pour chicken mixture over pasta. Enjoy!
- We omit the butter completely and, instead, use a small amount of olive oil, just to cook the chicken.
- Instead of sour cream, try using plain yogurt. Or use half sour cream, half yogurt– just an easy, tasty way to cut the calories.