By Linda Gassenheimer, Tribune News Service
Chicken simmered in a tomato sauce infused with onion, green pepper, and paprika forms the comforting foundation of this Hungarian goulash.
The key to its authentic flavor is using good-quality Hungarian paprika. It’s available in both mild and hot varieties and found in most supermarkets. This rich, savory goulash is served over pappardelle, a broad, flat pasta similar to extra-wide fettuccine, perfect for catching every spoonful of sauce.
HELPFUL HINTS:
Any type of pasta can be used. Any type of sliced mushroom can be used.To save preparation time, use diced onion and green pepper found in the produce section.
COUNTDOWN:
Place water for noodles on to boil.
Make goulash.
Boil pasta.
SHOPPING LIST:
To buy: 1/2 pound cooked boneless, skinless chicken breast, 1 jar reduced sodium marinara sauce, 1 green bell pepper, 1 medium tomato,1 container sliced portobello mushrooms, 1 small container reduced fat sour cream, 1 bottle Hungarian paprika, 1 container caraway seeds, 1 package pappardelle
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Chicken Hungarian Goulash
Recipe by Linda Gassenheimer
2 teaspoons olive oil 1/2 cup diced onion 1 cup diced green bell pepper 1 cup sliced portobello mushrooms 1 tablespoon Hungarian paprika or 1 1/2 tablespoons ordinary paprika 1 cup reduced sodium marinara sauce 1/2 pound cooked boneless skinless chicken breast 1/2-inch pieces Salt and freshly ground black pepper 2 tablespoons reduced fat sour cream 1 medium tomato cut into wedgesHeat olive oil in a nonstick skillet over medium high heat and add onion, green pepper and mushrooms. Saute 3 minutes. Sprinkle paprika over vegetables and saute 2 minutes. Add marinara sauce and simmer 1 minute. Add chicken and salt and pepper to taste. Remove from heat and serve over pappardelle. Dot the goulash with sour cream. Arrange tomatoes on the side.
Yield 2 servings.
Per serving: 369 calories (32 percent from fat), 13.0 g fat (3.0 g saturated, 4.3 g monounsaturated), 114 mg cholesterol, 38.0 g protein, 26.5 g carbohydrates, 7.1 g fiber, 132 mg sodium.
Caraway Pappardelle
Recipe by Linda Gassenheimer
1/4 pound pappardelle (about 1 1/2 cups) 2 teaspoons olive oil 1 tablespoon caraway seeds Salt and freshly ground black pepperBring a large pot with 2 to 3 quarts of water to a boil. Add the pappardelle and boil 3 to 4 minutes or according to package instructions. Drain leaving about 2 tablespoons water on the pappardelle. Toss with olive oil and caraway seeds and salt and pepper to taste. Divide in half and serve on two dinner plates with the Goulash.
Yield 2 servings.
Per serving: 262 calories (20 percent from fat), 5.8 g fat (0.8 g saturated, 2.5 g monounsaturated), no cholesterol, 8.1 g protein, 44.1 g carbohydrates, 3.0 g fiber, 3 mg sodium.
©2026 Tribune Content Agency, LLC
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