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Prep Time: 25 minutes, Serves 6 3 pounds boneless, skinless chicken breasts, cut into 2 inch pieces 1/2 cup unbleached organic all-purpose flour plus 2 Tbsp. 1 tsp. thyme 1/2 tsp. sea salt 1/2 tsp. ground black pepper 3 Tbsp. olive oil 1 organic medium onion, diced 1 organic green pepper, diced 3 Tbsp. Hungarian paprika 2 Tbsp. tomato paste 2 cups chicken broth 1 (8 ounce) container sour cream Pre-heat an oven to 350 degrees F. Combine the 1/2 cup of the flour, thyme, salt and pepper in a bowl. Dredge chicken in the flour mixture, shake off excess and set aside. Heat a large skillet over medium heat. Add 3 tablespoons of oil to the skillet, gently add coated chicken pieces, cook on all sides until golden brown. When chicken is browned, place in a baking dish until ready to bake. Add the onion and green pepper to the same skillet used to cook the chicken. Cook for about 2 to 3 minutes or until soft. Add the paprika, tomato paste and chicken broth. Stir. Bring to a simmer and add 2 tablespoons flour. Stir until the sauce is thickened. Pour the sauce over the chicken. Cover the baking dish with a lid or foil, place in the oven and bake for 45 minutes. While the chicken bakes boil the fusilli in 6 quarts of salted water until it reaches al dente (meaning it has a slight resistance when bitten into). Drain in a colander, toss with 1 tablespoon olive oil and divide into 6 serving bowls. Ladle the chicken and sauce over the pasta and serve garnished with a dollop of sour cream. |
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