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Season chicken with 1/2 teaspoon of the paprika, sea salt and pepper.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion to skillet; cook and stir 3 minutes or until softened.
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 hot cooked noodles and sprinkle with chopped parsley, if desired.
This also works great with sour cream in place of the light cream. My family loves it both ways. I also add a dash of cayenne for a little spice.
Tracie | November 01, 2015 |
I followed the directions exactly as stated and it came out NASTY. No flavor. Will not make this again.
Dave | February 24, 2014 |