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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil.

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  • In a large skillet, heat the EVOO, two turns of the pan, over medium- high. Add the chicken and season with salt and pepper. Cook until lightly browned, stirring often, about 4 minutes. Add the onion, carrot, celery, garlic and bay leaf; season. Cook, partially covered and stirring occasionally, until the vegetables soften, 7 to 8 minutes. Add the paprika and cayenne and stir to toast the spices, about 1 minute. Add the stock and tomatoes; reduce the heat and let the goulash simmer while the pasta cooks.

  • Salt the water and cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and the cooking water back to the hot pot. Add the butter and herbs; toss to coat. Add the lemon juice and season with salt.

  • Off heat, stir the creme fraiche into the goulash. Toss the goulash with the pasta and divide among shallow bowls.

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