This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"It's time for spice, and the lucky spice is... paprika! 'Oh thank you, thank you! You've made me the happiest spice in the world!"
-Neal Israel & Pat Proft
Smoked paprika is amazing. It brings a great earthy tone to food, like bacon or prosciutto does, but without any added calories. This recipe is great with shrimp or salmon in place of the chicken.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Note that cooking time does not include chilling time.
|8 ounces||whole wheat or gluten-free penne pasta|
|16 ounces||boneless, skinless chicken thighs|
|4 Tbsp||2% milk|
|4 Tbsp||reduced fat mayonnaise|
|6 Tbsp||reduced fat sour cream|
|2 tsp||smoked paprika|
|1/4 tsp||cayenne pepper|
|1/2 tsp||dried oregano|
|fresh ground black pepper (to taste)|
|3 large||ribs celery (diced)|
|2 medium||green onions (sliced crosswise)|
Preheat the oven to 325°F.
Place the water in a medium stock pot over high heat.
When the water boils, add the pasta and stir.
Place the chicken thighs in a large skillet and place the skillet in the oven.
Place the milk, mayonnaise, sour cream, paprika, cayenne, oregano, salt and pepper in a large mixing bowl.
Whisk until smooth and then place in the refrigerator to chill.
When the pasta is tender (about 12 to 15 minutes for whole wheat and about 20 minutes for gluten free), drain and rinse under cool water.
When the chicken is cooked (about 20 minutes – check to see that the temperature is 160°F), remove and set on a cutting board.
Allow the chicken to cool for about 5 minutes and cut into 1/2 inch dice.
Allow the chicken to cool for another 5 minutes.
Add the chicken, pasta, celery, and green onions to the bowl with the dressing.
Toss well and chill before serving.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 429||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||20%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 51g||16%|
|Dietary Fiber 5g||21%|
|Vitamin A 23%||Vitamin C 7%|
|Calcium 12%||Iron 23%|
|Vitamin K 33 mcg||Potassium 601 mg|
|Magnesium 117 mg|