Chicken Paprikash Marinara

This recipe takes two great sauces and marries them together, creating one magnificent tasty sauce. Ideal for highly seasoned food lovers.


Chicken Paprikash Marinara

1 tbsp. Extra virgin olive oil
3 skinless chicken breasts fillets
1 tsp. salt
1 tsp. black pepper
2 medium onions, diced
1 small carrot, grated
1 stalk celery, chopped
2 red bell peppers, finely chopped
5 large cloves garlic, minced
1 lb portabella mushrooms, rinsed, dried and chopped
1 tbsp. tomato paste
1 can tomatoes with juices, chopped
1 tbsp. brown sugar
1 cup chicken stock
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried French thyme
1 tbsp. paprika
1/2 cup fresh parsley, chopped
1/4 cup cream cheese
salt and pepper to taste
1 package egg noodles

Heat a heavy sauce pan with half of the olive oil. Season chicken with salt and pepper then add to heated pan. Brown chicken on both sides until just tender. Cool chicken slightly then dice and reserve.
Add remaining olive oil to same pan and saute onions, carrots, celery and bell peppers until vegetables have become slightly softened. Add garlic and saute a further 2 minutes. At this stage, season veggies and aromatics with a pinch of salt. Stir in mushrooms and saute until mushrooms have released their fluid.
Add tomato paste and stir for a minute then add tomatoes, sugar, stock, dried spices and paprika.
Allow sauce to simmer and reduce to half. Stir in parsley and diced chicken. Simmer a couple more minutes.
Take pan off heat and stir in cream cheese until melted into sauce. Taste and season to your liking with salt and pepper.
Cook noodles according to package directions.
Serve sauce over noodles. Garnish with parsley sprigs, if desired.