SERVES:
4- 6
prep time: 15 - 20 minutes
cook time: 20 - 25 minutes
INGREDIENTS:
1 small, peeled, halved and thinly sliced onion
approx. 1/2 large red pepper, deseeded and thinly sliced
3 Tbs butter
1 large clove garlic, peeled and minced
1 pound boneless, skinless chicken breast meat cut into bite size pieces
1 generous Tbs smoked paprika (or regular paprika) (or more to taste)
1 cup canned diced tomato
1 cup chicken broth
approx. 3/4 cup sour cream
salt and pepper to taste
chopped fresh parsley (optional)
one 12 ounce bag egg noodles
PROCEDURE:
Melt 3 Tbs of butter in a large heavy bottomed pan and add one small thinly sliced onion and an equal amount of deseeded thinly sliced red pepper.
Once the pepper and onion has softened up add one large minced clove of garlic and add about one pound of boneless skinless chicken breast meat cut into bite size pieces and add 1 generous Tbs of smoked paprika and stir to coat.
You can add another Tbs or two of butter if the pan seems too dry and you also need to get a pot of water going for eventually cooking the egg noodles.
Once the chicken has cooked most of the way through, add about 1 cup of canned diced tomato and about 1 cup of chicken or vegetable broth and bring it up to a simmer.
At this point, once the water comes to a boil, add the 12-ounce bag of egg noodles and cook those according to directions.
Let the chicken very gently simmer along and, once the egg noodles are done and drained, add a dollop of sour cream to the chicken and add some optional chopped fresh parsley and season it to taste.
HINTS:
As always, be as sanitary as you can handling raw chicken....it's a good idea to handle and cut it after cutting the rest of the ingredients.