 |
Ingredients:
4 boneless chicken breast halves
(about 1 pound)
2 tablespoons vegetable oil
1 large onion - diced (approx 1 cup)
2 garlic cloves, crushed
2 tablespoons paprika
1 x 16oz can of whole tomatoes
2 med zucchini, cut into bite size pieces (approx 2 cups)
1½ teaspoons salt
½ teaspoon freshly ground pepper
2 cups medium egg noodles
½ cup sour cream
Preparation: In deep
4-quart saucepan, over high heat, bring 2 quarts of water to boil for
about 8-10 minutes. Meanwhile, cut chicken into ¼inch wide strips. In a
10-inch skillet, over medium high heat, heat 1 tablespoon of vegetable
oil, then add chicken and cook for about 5 minutes, stirring frequently
until well browned on all sides. Using a slotted spoon, remove chicken to
bowl. Add remaining (1 tbs) oil to pan, add onion and garlic, and cook for
3-4 minutes until tender. Stir in the paprika and cook for one minute.
Return chicken to the skillet, along with the tomatoes and their liquid,
zucchini, salt & pepper. Increase heat to high and bring to a boil.
Reduce heat to low, cover, and simmer for 10 minutes. Meanwhile, add the
noodles to the boiling water and cook for about 8 minutes, stirring
frequently, until tender.
|
To Serve: Drain the noodles and arrange on
serving platter. Stir sour cream into the chicken mixture in the skillet.
Cook mixture for about a minute until heated through. Remove from heat and
spoon the mixture over the hot noodles.
Recipe is also good served over rice.
Makes 4 servings
|
