Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS
1 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs
2 1/2 teaspoons McCormick® Paprika, divided
1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Black Pepper, Ground
1 tablespoon olive oil
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes, undrained
1/3 cup light cream
Hot cooked noodles (optional)
Chopped fresh parsley (optional)
DIRECTIONS
1. Season chicken with 1/2 teaspoon of the paprika, sea salt and pepper.
2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Set aside. Add onion to skillet; cook and stir 3 minutes.
3. Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over noodles and sprinkle with chopped parsley, if desired.
NUTRITION INFORMATION
per serving
Calories: 255
Fat: 11 g
Carbohydrates: 10 g
Cholesterol: 86 mg
Sodium: 477 mg
Fiber: 3 g
Protein: 29 g
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