Skillet Chicken
Stroganoff
2 teaspoons
olive oil
1 lb. Boneless
skinless chicken breasts, cut into bite-size pieces
2 red peppers,
cut into thin strips and then crosswise in half
1 cup thin onion
slices
10 oz. Original
cooking crème
¼ teaspoon
paprika
2 cups hot
cooked egg noodles
1 tablespoon
chopped fresh parsley
Heat oil in
large skillet on medium heat. Add chicken and cook 2 minutes. Add
vegetables; cook 10-12 minutes or until chicken is done and
vegetables are crisp-tender, stirring occasionally. Add cooking crème
and paprika; cook and stir 2-3 minutes or until heated through. Serve
over noodles and top with parsley.
