Ingredients
1 tbsp canola oil/EVOO
1 lb chicken breasts, cut into 1" strips
1 c chopped onion
1 c thinly sliced red bell pepper
1 1/2 tsp minced garlic
1/4 c whipping cream
1 tbsp paprika
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper
1 (14.5oz) can diced tomatoes, undrained
Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan; keep warm.
Add onion, pepper and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and next 6 ingredients (through tomatoes). Cover; simmer 5 minutes or until chicken is done and sauce is slightly thick. Garnish with parsley, optional. Serve over egg noodles.
