Chicken smothered in a creamy tomato sauce is one of Hungary's classic dishes. Hot Hungarian Paprika adds sweet pepper flavor with a bit of heat.
Season chicken with 1 teaspoon of the paprika, sea salt and pepper.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken. Add onion to skillet; cook and stir 3 minutes.
Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 15 minutes or until chicken is cooked through. Stir in half-and-half; cook 1 minute. Serve chicken over noodles and sprinkle with chopped parsley, if desired.
For best results, use fat free half-and-half. Regular half-and-half will give sauce a curdled appearance.