This is a quick and easy recipe that my whole family loves. I have been making it for years and I do microwave as the recipe calls for. Don't be afraid to microwave the chicken, it comes out very moist. I have substituted regular paprika for the hot paprika if there is someone who doesn't like it hot, but it's just as good!
Photo: Tina Evans; Styling: Connie Formby
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Amount per serving
- Calories: 413
- Calories from fat: 17%
- Fat: 8g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.4g
- Protein: 36.2g
- Carbohydrate: 48.1g
- Fiber: 5.2g
- Cholesterol: 130mg
- Iron: 4.7mg
- Sodium: 410mg
- Calcium: 80mg
- 1 cup green bell pepper strips
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1/2 cup low-salt chicken broth
- 1 tablespoon Hungarian hot paprika
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/2 cup low-fat sour cream
- 4 cups hot cooked egg noodles (about 4 cups uncooked)
- Coarsely ground pepper (optional)
- Combine first 3 ingredients in an 8-inch square baking dish. Microwave at HIGH 3 minutes or until tender; stir in broth and next 4 ingredients (broth through 1/4 teaspoon pepper). Add chicken breasts, nestling them into vegetable mixture. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes.
- Remove chicken from dish; set aside, and keep warm. Stir sour cream into vegetable mixture. Microwave at HIGH 30 seconds. Serve chicken and vegetable mixture over the noodles. Sprinkle with pepper, if desired.
- Note: Hungarian hot paprika has a more pungent taste than regular paprika, which can be substituted.
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