SERVES 4– (I cook in bulk and save left overs for lunch/dinner;can keep in fridge for a week at least)
Pot for boiling the egg noodles
Solid Spoon for mixing, serving and stirring (I prefer wood)
cutting board & cutting knife
4 red peppers cut into strips
4 Chicken Breasts (Can add one more or eliminate one if not into too much chicken)–boneless & skinless cut into cubes
1 whole onion(diced)
scallions (Chopped and diced)
low fat sour cream or low fat plain yogurt ( I even use vanilla)
salt & pepper
Chicken stock (home made or out of a box/can)
Wide noodles (egg/egg with no yolk); 2 12oz bags
Hot and not hot Paprika
Set a pot of water to boil to cook your noodles
In a deep skillet ( can even use a wok) that has been covered with 3mm/1/8″ extra virgin olive oil brown the chicken cubes with the onions, peppers and cut scallions (cook the chicken first and add onions and vegetables, after chicken browns)
Add a cup of chicken broth and add mushrooms and let simmer (20 minutes) until the chicken is well cooked.
Add two table spoons of HOT or plain Paprika–can also moderate “hotness” by just adding an extra tea spoon of HOT paprika, if use two Table Spoons of regular paprika.
Add some salt & pepper to taste ( a pinch of salt and pepper is enough for now–especially if you used the HOT paprika above!)
Remember that you can always add salt/pepper and HOT paprika later to taste in your plate; you can’t remove any added in excess!
Add enough flour (a tablespoon at a time) to the simmering chicken (last ten minutes) mix to thicken the sauce, if add too much flour can add some starchy water from the next step
Toss the noodles in boiling water and cook as per package instructions (save a cup of the starchy water if needed)
Toss cooked noodles into the skillet and stir
Plate and add a dolop of sour cream or yogurt on top of noodles and garnish with fresh chopped parsley or cilantro
The simple things in life are good!
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