Publix Aprons

Chicken Paprikash over Noodles

Chicken Paprikash over Noodles
Total Time:
40 minutes


1 (12-oz) bag egg noodles
1 (3-oz) package shallots, thinly sliced
6 cloves fresh garlic, coarsely chopped
1 bunch Italian parsley, coarsely chopped and divided
2 lb boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt, divided
1 teaspoon pepper, divided
1 tablespoon olive oil
3 tablespoons paprika
2 cups spicy pasta sauce
3 tablespoons red wine vinegar
2 tablespoons unsalted butter
1 cup plain whole milk yogurt, divided


  1. Bring water to boil in large stockpot for noodles. Slice shallots; chop garlic and parsley (about 1 cup). Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then add chicken; cook 3–4 minutes on each side or until browned. Add shallots, garlic, and paprika; cook 2–3 minutes or until fragrant. Add pasta sauce and vinegar, then cover and reduce heat to low; simmer 15–18 minutes and until chicken is 185°F (for shreddable).
  3. Meanwhile, cook noodles following package instructions. Drain well, then return noodles to pot. Add butter, 3/4 cup parsley, and remaining 1/2 teaspoon each salt and pepper; stir until butter is melted.
  4. Remove pan from heat and lightly shred chicken; stir in 1/2 cup yogurt. Divide noodles evenly among serving plates; top with even amounts chicken mixture and remaining yogurt. Sprinkle with remaining 1/4 cup parsley; serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 550kcal; FAT 20.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 225mg; SODIUM 920mg; CARB 53g; FIBER 2.00g; SUGARS 7g; PROTEIN 39g; CALC 8%; VIT A 0%; VIT C 0%; IRON 30%

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