I have a challenge for you today! I’m sharing a chicken goulash recipe I came up with the other day and I want you to try it and make variations to it. Then I would love, love, love it if you would comment and share what you did! We can all use new recipe ideas for dinner.
I wasn’t sure what to call this, but my boyfriend said it was chicken goulash, so I’m going with that. While it’s not technically a goulash recipe, It is much like it, minus the tomatoes and broccoli. And it’s possible it would be good with a can of tomatoes. I may have to try that next time.
So I had this big pack of boneless chicken tenders and I wanted to do something different with it. I also had a few mushrooms and half a head of broccoli that I didn’t want to go to waste. I get mad at myself when I don’t use up veggies before they go bad.
I went to the pantry for some type of pasta to throw in and a box of mac n cheese caught my eye. I grabbed the cream of chicken soup while I was in there, but I bet it would have been just as great with cream of mushroom soup since there are mushrooms in this goulash recipe.
The jalapeno pepper came into play because someone gave us a few from their garden. I don’t like really spicy food so I just put a small amount in, but obviously, you can leave it out or put more in according to your taste.
I didn’t use measurements on the veggies, but as you can see from the photo, I only had a small amount of each. This is the kind of recipe where you can change up everything. That’s what makes it so easy, tasty, economical, and versatile. Here’s a link to a hamburger/pasta recipe that’s along the same lines.
- 1 T. oil
- 2 lbs. boneless chicken breasts or tenders, cut into chunks
- 1 onion, cut in half length-wise and sliced thinly
- 1/2 tsp. jalapeno pepper, cut very small and thin
- mushrooms, sliced
- broccoli florets
- 1 can cream of chicken soup
- 1 cup milk
- 1 cup water
- 1 box macaroni and cheese dinner, including cheese
- red pepper flakes, salt, pepper, garlic powder to taste
Brown the chicken in oil. About halfway through, add the sliced onion and jalapeno. When the chicken is browned, add the rest of the ingredients. Cover lightly and simmer for about 20 minutes, stirring frequently.
This is quite economical to make. I used off-brand mac n cheese and soup. And using up what you have in the fridge is a great way to save money. It certainly beats throwing food out.
A can of tomatoes might do the trick to make this dish more pretty as it’s not very colorful, but all in all, it turned out great and was a huge hit.
I hope you make this goulash recipe and will share the changes you’ve made to it. Don’t forget my challenge! 🙂