Dinnertime: Paprika Chicken and Egg Noodles

This is a Rachel Ray recipe, slightly modified by me!

Ingredients

2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces (not pictured)

2 medium red peppers, sliced lengthwise thinly, then quartered

2 cloves of garlic, finely chopped

1/2 medium onion cut lengthwise, then diced

1/2 pound wide egg noodles

1 and 1/2 cups chicken broth/stock

2 tablespoons butter, cut into small pieces

2 tablespoons fresh dill finely chopped

2 tablespoons fresh chives finely chopped

1/2 teaspoon ground allspice

2 tablespoons paprika

1 cup sour cream

salt and black pepper to taste

extra virgin olive oil

Bring a large pot of water to boil and cook the noodles according to the package directions.

While the water is coming to a boil, grab a big skillet, heat some olive oil (about 1-2 teaspoons) over medium-high heat and toss in the chicken - be sure to season with salt and pepper - and cook until all sides are brown. Set aside on a plate.

Using the same skillet, add the garlic, peppers and onion (and a little more olive oil if the pan is too dry) and cook until soft - about 7-8 minutes.

Add the chicken back to the pan, stir in the paprika, allspice and chicken stock and bring to a boil, then reduce heat and simmer for 5-8 minutes.

After it simmers, turn off the heat and stir in the sour cream. 

Drain the egg noodles, return them to the hot pot and add the butter, chives, dill and stir well. 

Divide the noodles into 4 bowls and ladle the chicken over the top. 

Serves 4. Enjoy!