PAPRIKA CHICKEN WITH EGG NOODLES
Paprika Chicken with Egg Noodles
Provided by The Rachael Ray Staff
Number Of Ingredients 24
Steps:
- Place a large pot of water over high heat to cook the pasta
- When the water boils, salt it well and drop the pasta in
- Cook to al dente according to package directions
- While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Season the chicken with salt and pepper, and sear until golden brown, about 5 minutes per side
- Remove from the pan and reserve
- Add the onion, bell peppers and garlic to the pan, and cook until the veggies have softened, 7-8 minutes
- Add a drizzle more EVOO if the pan seems dry
- Season with salt and pepper, and return the chicken to the pan
- Add the paprika, allspice and stock to the pan and bring up to a bubble
- Simmer until the chicken has cooked through, about 10 minutes more
- Remove the pan from the heat and stir in the sour cream
- Reserve
- Drain the egg noodles and return to hot pot and toss the cooked noodles with the butter, dill and chives to coat
- Ladle the chicken over the noodles and garnish with the chopped cornichons
RACH'S QUICK + EASY CHICKEN PAPRIKASH WITH EGG NOODLES
Rach uses rotisserie chicken as a short-cut to pull together this quick & easy paprikash with egg noodles.
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- Remove skin and bones from chicken and shred the chicken into bite-sized pieces with your hands
- Heat a Dutch oven or pot over medium heat with EVOO, 3 turns of the pan, and add onions and season with salt and pepper, soften 5 to 7 minutes, add garlic and stir 2 minutes more, add paprika and stir, add tomatoes, roasted peppers, and broth or stock and bring to a bubble
- Add chicken and let simmer for 20 minutes
- Stir in sour cream to finish
- Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions
- Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs
- Toss 1 minute
- Serve chicken on egg noodles and top with remaining herbs
SICILIAN SWEET & SAVORY BUCATINI WITH BROCCOLI RABE
Provided by Rachael Ray
Number Of Ingredients 1
Steps:
- Step 1Bring 3 to 4 inches of water to a full boil in a large pot. Season with salt, add the broccoli rabe and cook until crisp-tender, about 3 minutes; drain. Refill the pot with 6 quarts water and bring to a boil for the pasta. Pat the broccoli rabe dry. Step 2In a large skillet, heat the oil, three turns of the pan, over medium. Add the anchovies; cook, stirring often, until they break down and melt into the oil, about 2 minutes. Add the garlic, chile pepper, shallot and raisins. Cook, stirring often, until the shallot softens, about 3 minutes. Add the stock and wine, then the saffron; let it bloom in the sauce.Step 3Salt the boiling water, add the pasta and cook until 1 minute shy of the package directions, 7 to 8 minutes.Step 4Add the broccoli rabe to the saffron sauce and cook until heated through, 1 to 2 minutes.Step 5Add 1/2 cup of the pasta cooking water to the sauce, then drain the pasta. Add the pasta to the sauce and toss to combine. Add the parsley; season with salt to taste. Serve the pasta in shallow bowls topped with the cheese and nuts.
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