Chicken Paprikash

Ingredients

• 4 Tbls - Olive Oil, Divided
• 1.5 Lbs - Boneless, Skinless Chicken Breast (Cut into bite size)
• Salt
• Pepper
• 1 - Large Onion
• 1 - Red Bell Pepper - Seeded and cut into bite size pieces
• 4 Cloves - Garlic, finely chopped (I use a couple scoups of jarlic)
• 3 Tbls - AP Flour
• 1.5 Tbls - Paprika (Hungarian if possible, I never have it though)
• 1 C. - Low-Sodium Chicken broth
• 1 - 14 oz Can - Whole Tomatoes, drained and Chopped
• 1 Tsp - Hot Sauce (I don't use)
• 1/2 C. - Sour Cream
• 1/2 Tsp - Morton's Nature Seasoning (Salt, pepper, onion, garlic seasoning)
• 1/4 Tsp - Cavender's Greek Seasoning
• 16 oz - Noodles (We like Penne)
• Parsley for garnish

Directions

1. Heat 2 tablespoons oil in large skillet on medium-high
2. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side
3. Transfer to Plate
4. Reduce heat to medium, add remaining tablespoon of oil to the skillet along with onion and cook, stirring occasionally, 5 minutes
5. Add red bell pepper and garlic and cook, stirring, 2 minutes
6. Sprinkle vegetables with flour and cook, stirring, 2 minutes
7. Sprinkle with paprika and cook, stirring, 1 minute
8. Stir in chicken broth, then tomatoes; simmer 5 minutes
9. Return chicken to skillet along with any juices and hot sauce (if using) and simmer until chicken is cooked through, 5 to 8 minutes.
10. Remove from heat and stir in sour cream. Serve over noodles and sprinkle with parsley