Paprika Chicken with Caramelized Onion Pasta
Creamy Paprika Chicken over Caramelized Onion Penne
Ingredients:
2 boneless, skinless chicken breasts, sliced
8 oz penne pasta
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
Salt to taste
1/2 cup unsweetened almond milk or oat cream (optional for creaminess)
1/4 cup grated parmesan cheese (or dairy-free alternative)
1 tablespoon fresh parsley, chopped
Juice of 1/2 lemon
Directions:
Bring a large pot of salted water to a boil. Cook the penne until al dente, drain, and set aside.
Heat 1 tablespoon olive oil in a skillet over low heat. Add the sliced onions and cook slowly for 12–15 minutes until golden and caramelized. Stir occasionally to avoid burning. Remove and set aside.
In the same skillet, add the remaining olive oil and cook garlic for 1 minute. Add chicken, smoked and sweet paprika, salt, and black pepper. Sauté until golden and fully cooked (6–8 minutes).
Return caramelized onions to the pan with the chicken. Pour in almond milk or oat cream, and bring to a gentle simmer for 2 minutes.
Add cooked penne, lemon juice, and parmesan. Toss everything together until well coated and heated through.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 510 kcal | Servings: 4 servings