You will love this Paprika Chicken Breast with Pasta and Herbed Sour Cream Sauce, guaranteed.

I don't know about you, but I love anything with lots of real cream, whether it's cream in my coffee (that's how I redeem my morning coffee), or sour cream on one of our favorite Mexican dishes, and anything else, too!

Do you still think you shouldn't be eating the fat that is in real cream?  Oh myyyyy, I hope you'll read more here about healthy fats and come back to the real stuff!  It's good for you and tastes so good, too.  Not only that, but if you don't have enough fats in your diet, you can't absorb and use all the nutrients in the other healthy foods you're eating.

Paprika Chicken Breast with Pasta and Herbed Sour Cream Sauce

Ingredients for the chicken:

• 8 Tablespoons butter (pastured butter is best) or ghee
• 2 medium onions, chopped
• 3 cloves fresh garlic, chopped or minced (or 1 teaspoon garlic powder)
• About 1.5 pounds chicken – more or less depending on how many you're feeding, cut into bite-sized pieces (Don't have a local source for pastured poultry?  Here's the online source I recommend for healthy meat)
• 2 Tablespoons paprika
• 1 teaspoon sea salt
• 1/2 teaspoon pepper

Ingredients for the pasta and sauce:

• 10-20 ounces of pasta, depending on how many you're feeding – I used two 10-oz. boxes of spelt pasta for 5 of us, I also love einkorn pasta, or you could use rice pasta if you don't eat gluten – just use whatever pasta you love.  (Gluten-free option:  Leave out the pasta and stir fry more vegetables into the chicken mixture, such as broccoli, peppers, onions, or you could even serve the chicken and sauce over greens for a tasty salad!)

• 4 Tablespoons butter or ghee
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 teaspoon or so fresh or dried oregano
• 1 cup cream (more or less depending on how creamy you want it) — this is called “whipping cream” in the store, be careful not to buy ultra-pasteurized!  You'll know not to get it if the use-by date is 2 months out!  Read why here.

Ingredients for the top:

• Shredded Parmesan or other cheese
• Fresh or dried parsley for garnish

Instructions:

Once everything is cut up and ready to cook, start cooking your pasta.  For the chicken mixture, melt butter in a big frying pan, here's my favorite pan that we use a ton!  Saute onions and garlic until golden (and caramelized – yum!), then add the chicken, paprika, sea salt and pepper.  Stir now and then and don't overcook.  (If you're not using pasta, stir fry your vegetables in the same pan when the chicken is about half-way done.)  If your pasta isn't done yet, turn the chicken way down so it doesn't get dry.  When the pasta is done, drain, and use the pan it was in to mix together the rest of the sauce ingredients.  (Or use the sauce over the chicken/vegetables or on a salad.)  Stir the pasta back into the other ingredients and then stir in the chicken mixture.  Serve with cheese and parsley on top if desired.

It's not super pretty but has great flavor and everyone loved it and had 2-3 helpings!  I always make extra because it's great as leftovers; simply reheat with a splash of cream and a bit of butter to keep it from getting too dry.

Best served with a small amount of fermented vegetables as this helps with digestion and tastes great, too!  I like keeping these little bags of fermented vegetables on hand since our kids won't eat much of it.

• Find more main dish recipes here.
• Or my complete recipe index here.

Meal Planning Help!

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