Chicken Paprikash

1 Tbsp. / 15 mL Watkins Liquid Onion Spice
2 Green Peppers, cut into
1-inch / 2.5-cm Chunks
1 Red Pepper, cut into 1-inch / 2.5-cm chunks
1 Large Onion, sliced
12 oz. / 340 g Uncooked Extra-Wide Curly Egg Noodles (no-yolk variety if desired)
2 Tbsp. / 30 mL All-Purpose Flour
2-1/2 Tbsp. / 40 mL Watkins Paprika
1/2 teas. / 2.5 mL Watkins Garlic Granules
1 pound / 454 g Skinless, Boneless Chicken Breasts, cut into 2-inch / 5-cm chunks
1 Cup / 250 mL Water
2-1/2 Tbsp. / 40 mL Watkins Chicken Soup Base
1/2 teas. / 2.5 mL Watkins Black Pepper
1/2 to 3/4 Cup / 125 to 180 mL Reduced-Fat Sour Cream

Sauté peppers and onion in Onion Liquid Spice until crisp-tender, stirring occasionally. Remove to a bowl. Prepare noodles according to package directions.

In zip-top bag, combine flour, paprika, and garlic granules. Add chicken chunks and shake to coat. In same skillet, add chicken and any remaining flour mixture. Cook chicken 1 to 2 minutes per side or until just beginning to brown. Add water, soup base and pepper; mix well. Heat to boiling; reduce heat and simmer 8 to 10 minutes. Stir in sour cream and reserved pepper mixture. Drain noodles and put on serving platter. Spoon paprikash mixture over noodles. Makes 6 servings.

Nutritional Information Per Serving:
Calories 420, Protein 29g, Carbohydrates 57g, Sodium 420mg, Fat 8g, Saturated Fat 3g, Cholesterol 49mg, Dietary Fiber 4g

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