Saturday, April 4, 2009

Hungarian Chicken Gulash (with Rotini)

2oz Fiber Gourmet Rotini (130kcal)

Chicken Gulasch (makes 2 servings!)
2 X 4 oz boneless, skinless chicken breast, cut into chunks
salt, pepper
1 ts canola oil
1 onion, diced
1 garlic clove, minced
1 ts cumin
1 ts sweet paprika
1 ts majorian
2 large fresh tomatos, chopped
1 TB tomato paste
1/2 TB sherry vinegar
2 TB white wine
1/2 cup low-sodium, ff chicken stock
1 ts creme fraiche (or sour cream or heavy cream)

Sprinkle chicken breast with salt, pepper, and sweet paprika, and sautee in hot oil with onions. Add grated garlic, cumin, majorian, fresh tomatoes, tomato paste, sherry vinegar and white white, and then some chicken stock; heat through, and then simmer for 15 min with closed lid. Once the gulasch is slightly thickened and reduced, add a bit of cream, and serve half of the gulasch with 2 oz FiberGourmet pasta.

1 dinner entree + 1 veggie serving

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