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Paprika Chicken 1 pound chicken breasts 1 tablespoon olive oil a pinch of paprika, garlic powder, onion powder, salt Creamy Paprika Pasta 8 ounces farfalle 2 tablespoons butter 4 cloves garlic, minced 2 tablespoons flour 1 3/4 cup chicken broth 2 teaspoons paprika (see notes) 1/4 – 1/2 cup heavy cream 1 teaspoon kosher salt squeeze of lemon juice

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Prep: Preheat the oven to 450 degrees. Brine the chicken: Fill a medium bowl with lukewarm water. Sprinkle some salt in. Soak the chicken breasts in the salted water for 15 minutes. (This purpose of this is for better flavor – if you are short on time, you can skip this.) Bake the chicken: Pat the chicken dry. Transfer to a baking dish. Drizzle with olive oil. Sprinkle thoroughly with paprika, garlic powder, and salt. Bake for 15 minutes or until cooked through. Let the chicken rest before slicing. Pasta: Cook to package directions. Toss with oil and set aside. Sauce: Melt the butter in a skillet over medium heat. Add the garlic; saute for about 2 minutes. Add the flour; cook for about 2 minutes. Add the wine; stir and let it sizzle out. Add the broth, a little at a time, stirring between each addition. Add the paprika and the cream. Stir until bubbly and creamy enough to coat the back of a spoon. Season to taste with salt and lemon juice. Assembly: Toss the pasta with the creamy sauce. Arrange a sliced chicken breast on top. Sprinkle with parsley or red pepper flakes.

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