Prep Time 30 min
Cook Time 40 Min
Servings 4 to 6
Difficulty Moderate

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 2 lbs. skinless, boneless chicken breast and/or thighs
  • 1 cup diced cubanelle peppers
  • 1 cup chopped yellow onion
  • 1 clove garlic, finely minced
  • 1 1/2 tbsps. paprika
  • 1 (14.5 oz.) can chicken broth
  • 1 cup sour cream
  • 3 tbsps. all-purpose flour
  • Salt and pepper
  • 1 (16 oz.) pkgs. wide hearty egg noodles, cooked according to package directions
  • 2 tbsps. chopped fresh parsley

Directions

  • Step 1

    HEAT oil in large skillet on medium heat. Cook chicken until browned on all sides. Remove chicken from skillet.

  • Step 2

    ADD pepper and onion to skillet, cooking until tender. Stir in garlic and paprika. Cook one minute more. Return chicken to skillet. Add broth; bring to boil. Reduce heat to low. Cover and simmer 10 to 15 minutes or until internal temperature reaches 165°F. Remove from heat. Remove chicken from skillet.

  • Step 3

    COMBINE sour cream and flour in small bowl; add 1/4 cup broth to mixture. Stir to blend. Gently stir into broth in skillet. Blend about 1 cup at a time in food processor or blender until smooth. Pour into small bowl. Repeat with remaining mixture.

  • Step 4

    RETURN chicken and sour cream mixture to skillet. Heat thoroughly, stirring occasionally. Season with salt and pepper. Serve over hot noodles. Garnish with chopped parsley.

Serving size
(1/4 of recipe)

  • Calories 860
  • Calories from Fat250g
  • Total Fat 29g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 250mg
  • Sodium 620mg
  • Potassium 0mg
  • Total Carbohydrates 85g
  • Dietary Fiber 6g
  • Sugars 7g
  • Protein 66g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet