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Fettuccine Paprikash Recipe

Fettuccine Paprikash Recipe

6 servings

Use your preference of hot or sweet paprika in this recipe



1 cup each: sliced red and green bell pepper, onion

1 tablespoon margarine or butter

2 tablespoons flour

1 tablespoon sweet Hungarian paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 can reduced-sodium tomato sauce

1/2 cup each: reduced-sodium fat-free chicken broth,

dry white wine or chicken broth, reduced-fat sour cream

12 ounces fettuccine, cooked, warm


Saute bell peppers and onion in margarine in large skillet until peppers are very soft, 10 to 15 minutes. Stir in flour, paprika, salt and pepper, cook 1 minute. Stir in tomato sauce, broth and wine, heat to boiling. Reduce heat and simmer, uncovered, until sauce is thickened, 5 to 7 minutes, stir in sour cream. Serve over fettuccine.


Per Serving:

Calories: 264

% of calories from fat: 20

Fat (gm): 5.8

Saturated fat (gm): 1.7

Cholesterol (gm): 16.7

Sodium (mg): 267

Protein (gm): 9.5

Carbohydrate (gm): 41

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