chicken tenderloins paprika
I found this recipe in a magazine and changed it from thighs with bone in to tenderloins,added artichoke hearts and garlic and used bow-tie pasta instead of egg noodles. My family really liked it!
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prep time
10 Min
cook time
1 Hr
method
Pan Fry
yield
5 serving(s)
Ingredients
- 8 - chicken tenderloins
- 2 tablespoons olive oil
- - salt and pepper
- 1/2 - sweet oinion, diced
- 2 tablespoons paprika
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 can artichoke hearts quarters
- 1 box bow-tie pasta, cooked and drained
- 2 cloves minced garlic
How To Make chicken tenderloins paprika
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Step 1Warm oil in a skillet over medium-high. Dry tenderloins; season with salt & pepper. Working in batches, cook chicken in a single layer until lightly browned, turning once, about 10 minutes total. Remove and repeat with remaining tenderloins.
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Step 2Discard all but 1 Tbsp fat. Reduce heat to medium & cook onion, stirring until softened, about 3 minutes. Add garlic. You can add a little broth if they begin to burn. Stir in paprika, tomato paste & chicken broth.
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Step 3Add chicken to skillet. Bring to a simmer over medium-high heat, cover & reduce heat to medium-low & cook 15 minutes. Remove lid & flip meat. Turn heat to medium & simmer, uncovered 15 to 20 minutes. Add artichoke hearts (I cut some of the quartered hearts in half again).
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Step 4Serve over cooked pasta in a large bowl. (I sprinkled Parmesan cheese over before serving)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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