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| Paprika and Vegeta |
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| Sautéed Onion (with some peppers too) |
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| Chicken and Sautéed Onion |
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| Chicken Mixture Served Over the Pasta |
Ingredients:
- One package chicken drumlets or drumsticks
- Salt and pepper
- 1 to 2 tablespoons cooking oil (we use olive oil if we have it) - use more if necessary
- 1 large onion, chopped fine
- 1 teaspoon paprika or until the mixture is a nice reddish color
- Vegeta (or salt) to taste
- 1 tablespoon flour
- About 1 cup sour cream, at room temperature (we use light sour cream)
- 1/2 cup to 1 cup chicken stock
- Spiral pasta (Rotini) or whatever pasta type you prefer
Directions:
Heat the oil in a heavy-bottomed frying pan and sauté the onion until the pieces turn translucent. Add the chicken and paprika, and sauté briefly until yellow on all sides, then add 1/2 cup chicken stock and cover and simmer on low heat. Occasionally check and make sure it does not stick to the bottom of the pan, do this for about 25 minutes until chicken is done. Add salt and pepper to taste. Start boiling the pasta separately. Then separately mix the flour with the sour cream, and add some juices from the chicken to the sour cream flour mixture. Then pour the mixture over the chicken. If it is not moist enough, you can add more chicken stock - it should be a creamy texture. Also add more paprika if it is not a nice pinkish or reddish color - can add to taste as well. Bring the chicken/sour cream to a boil for 2 to 3 minutes and serve over the drained pasta.
