Paprika Chicken Goulash

My family enjoys this pasta dish as a change from the typical tomato sauce. It is a great way to use up left over chicken (or turkey) and the use of short pasta is easy for smaller kids to manage. You can add a quarter cup of sour cream or yogurt when you add the cooked pasta to the sauce if you want to add a little zip.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon unsalted butter
• 1  onion, diced
• 2  red bell peppers, seeded and ribs removed, diced
• 8  ounces button mushrooms, quartered
• 1  jalapeno, seeded and ribs removed, minced
• 2  tablespoons tomato paste
• 1⁄4 teaspoon cayenne (or less to taste)
• 2  tablespoons  smoked paprika
• 1  tablespoon cumin
• 4  garlic cloves, minced
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes, with their juices
• 3  cups  cooked chicken, diced
• 1  tablespoon dried parsley
• 1  tablespoon dried chives
• 1  lb pasta, cooked al dente (short pasta such as bowties, wheels, elbows, etc.)
•  salt and pepper

Directions

1. Add olive oil and butter to a 12-inch skillet and heat on medium-high until butter is melted and combined. Add in the onion, red peppers, mushrooms, and jalapeno, and cook until the vegetables are softened, 8 to 10 minutes.
2. Add the tomato paste, cayenne, paprika, and cumin and cook for 3 or 4 minutes until it is heated through and fragrant. Add in the garlic and cook for a minute.
3. Pour in the tomato sauce and diced tomatoes. Bring to a boil.
4. Add in the chicken, parsley, and chives. Turn the heat down to low and allow to simmer while the pasta cooks. Salt and pepper to taste.
5. Bring water to boil in a large pot. Salt the water just before dropping the pasta. Cook as directed on pasta container. Drain.
6. Add the cooked pasta into the skillet with the sauce and combine.