If desired, prepare noodles according to package directions and serve goulash over noodles.
Per serving (based on 6): 583 calories; 23 g fat; 9 g saturated fat; 224 mg cholesterol; 66 g protein; 34 g carbohydrate; 15 g sugar; 7 g fiber; 1,282 mg sodium; 142 mg calcium
Slightly adapted from “The Complete One Pot” by America’s Test Kitchen
EASY CHICKEN, SPINACH AND ARTICHOKE POT PIE
Yield: 4 servings
1 1/4 pounds (20 ounces) frozen spinach, thawed and squeezed dry
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese
1 cup jarred or canned whole artichoke hearts packed in water, halved
2 carrots, peeled and shredded
3/4 cup chicken broth
1/2 cup heavy cream
1/4 cup capers, rinsed
1 tablespoon Wondra flour, see note
12 ounces boneless, skinless chicken breasts, trimmed and sliced thin
1 teaspoon grated lemon zest
1/8 teaspoon table salt
1/8 teaspoon pepper
1 (9 1/2-by-9-inch) sheet puff pastry, thawed
1 large egg, lightly beaten with 2 tablespoons water
Note: Wondra is a brand of instant flour that has been finely ground, cooked and dried. It prevents sauces from clumping. You can substitute ordinary all-purpose flour for the Wondra; the taste will be the same but the sauce will have a pasty, slightly gritty texture.
Adjust oven rack to middle position and heat oven to 425 degrees. Grease 8-by-8-inch baking dish or 9-inch skillet. Combine spinach, Boursin, artichokes, carrots, broth, cream, capers and Wondra together in a bowl, then transfer to prepared dish or pan.
Toss chicken with lemon zest, salt and pepper and spread in even layer over the spinach mixture. Cut puff pastry to fit over dish or pan and place over top of chicken. Cut 4 (2-inch) slits in center of dough, then brush dough with egg mixture.