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Chicken Paprikash Pasta


  • 1 1/2 tbsp olive oil
  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 1 shallot or 1 small onion, finely chopped
  • 398 ml can diced tomatoes
  • 1 tbsp dried paprika and 1 tsp dried paprika
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 1/4 cup deli-sliced jarred banana peppers OR
  • 1/2 cup thinly sliced yellow pepper
  • 1 cup gluten free vegetable or chicken broth
  • 1 tbsp whipping cream
  • 1 pkg Barilla gluten free spaghetti, cooked according to instructions on box


  • In a medium skillet heat olive oil over medium heat.
  • Add the cubed chicken and cook for about 5 minutes.
  • Add the chopped shallot or onion and stir.
  • Continue cooking for another 5-6 minutes until chicken is lightly brown.
  • Add the paprika, oregano and garlic and cook and stir for a couple more minutes.
  • Add the diced tomatoes, chicken broth and banana peppers and cook on medium heat for another 15 minutes stirring occasionally.
  • Turn heat to low and add in the whipping cream and stir.
  • Serve chicken mixture over the cooked pasta.
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