Although this recipe started as a Hungarian dish, it ended up Italian making it magically more delicious. This one pot wonder takes only 25 minutes to cook, making this an easy gluten-free weeknight meal that even the pickiest eater will love.
ingredients
directions
Mix paprika, marjoram, thyme, salt and cayenne pepper. Season the chicken with half the seasoning and set aside.
In a large heavy bottom pot, sauté the onions in olive oil until soft, about 5 minutes. Add the chicken and garlic to the pot and cook over medium heat often turning until browned, about 5 minutes.
Add chicken stock, tomato sauce and bell pepper. Cover and cook over medium heat for 5 minutes. Add the penne and cook for 10 more minutes or until the penne is al dente (cooked but firm to bite).
Mix sour cream, arrowroot/tapioca starch, and parsley and add to the pot. Bring to boil, remove from the heat and cover. Rest for 15 minutes.
To serve, give it a good stir and top with fresh parsley.