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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Crisco Pure Vegetable Oil
- 2 lb. skinless, boneless chicken breast (and/or thighs)
- 1 cup cubanelle peppers (diced)
- 1 cup yellow onion (chopped)
- 1 clove garlic (finely minced)
- 1 1/2 Tbsp. paprika
- 14.5 oz. chicken broth
- 1 cup sour cream
- 3 Tbsp. Pillsbury BEST All Purpose Flour
- salt
- pepper
- 16 oz. egg noodles (wide hearty, cooked according to package directions)
- 2 Tbsp. fresh parsley (chopped)
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Directions
- HEAT oil in large skillet on medium heat. Cook chicken until browned on all sides. Remove chicken from skillet.
- 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.
- 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.
- 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.
NutritionView More
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940Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories940Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat11g55% |
| Trans Fat0g |
| Cholesterol270mg90% |
| Sodium560mg23% |
| Potassium1520mg43% |
| Protein69g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate97g32% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C70% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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