Tortiglioni Chicken Paprika

Published October 18, 2014 by Ninik Becker

Tortiglioni Chicken paprika

The combination of chicken breast and paprika/bell peppers plus chopped tomatoes than cooked over low heat until soft produce balanced sauce between savory, slightly sweet and slightly sour. Eaten with Tortiglioni that cooked perfectly al-dente. Delicious and full filling.

Tortiglioni chicken paprika


  • Tortiglioni, measuring as your wish
  • 2 halves or more chicken breast


  • 1 red paprika, slice strips
  • 1 yellow paprika, slice strips
  • 1 medium onion, slice strips
  • 1 cup chopped tomato


  • 1 tbsp tomato paste
  • 1 tsp chili flakes (optional)
  • 1 tsp brown sugar
  • salt and pepper
  • 1-1/2 cups of water
  • oil
  • a pinch of dried parsley for sprinkle

Method :

  1. Rinse chicken breast, pat dry then season with salt and pepper. Brown in a pan until golden brown. Remove and set aside.
  2. In the same pan add drop of oil and cook onion to soft.
  3. Add paprika, tomato and chili flakes. Stir well and add 2 tbsp of water to cooking.
  4. Add tomato paste, brown sugar, salt and pepper. Stir well then add water and bring to boil.
  5. When is boil, add browned chicken breast. Cover the pan and lower the heat.
  6. Simmer until chicken cooked, vegetables softened and the sauce reduced.
  7. Taste it, add more seasoning if necessary according to your taste.
  8. While the chicken cooking, cook the Tortiglioni in boiling salted water according to directions. Drain.

Serve Tortiglioni with chicken paprika and sprinkle with dried parsley.

Tortiglioni chicken paprika

Buon Appetito !



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