Chicken Paprika with Bell Peppers

This is my quick, dairy-free version of the famous Hungarian dish. Great for a busy weeknight when you need comfort food, fast. The marinara and wine give it that rich "been-simmering-all-day" flavor. I added bell peppers for good measure and it really works well with the paprika (duh, makes sense since they are from the same family). Use sweet or hot paprika, or a combination of both, and serve over egg noodles.

Fast. Check!
Healthy. Check!
Hearty and delicious. Check!

Serves 4

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 2 bell peppers (assorted colors), chopped = 2 poivrons, coupés en morceaux
• 2 large chicken breasts, cut into 1” pieces = 2 gros blancs de poulet, coupés en morceaux de 2-3 cm
• Salt and freshly ground pepper (about ½ tsp of each) = sel et poivre
• 1 ½ tablespoons paprika = 1 ½ cuillères à soupe de paprika
• 1 ½ cup marinara sauce = 350 ml de marinara (sauce tomate)
• ½ cup red wine = 120 ml de vin rouge
• ½ cup water = 120 ml d'eau

Heat a large saucepan over medium-high heat. Coat pan with olive oil. Add bell peppers to pan and sauté for 5 minutes. Remove from pan.

Sprinkle chicken with salt and pepper. Add to pan and cook for 5 minutes, browning on all sides. Stir in paprika and cook for 1 minute. Add pasta sauce, red wine, water, and sauteed bell peppers. Bring to a soft boil. Reduce heat, and simmer, uncovered, for 20-25 minutes, stirring occasionally. Serve over egg noodles. Enjoy!