Ridiculously Easy Chicken Paprikash

Cook the egg noodles according to the package directions.

While your water’s boiling, cut up 1 lb of chicken breast or tenderloins and a red pepper into bite size pieces. Cut your white onion in half before thinly slicing it into strips.

Heat your skillet and give it a swirl of olive oil or coat it with cooking spray. Add the chicken and season it lightly with salt and pepper. When the chicken’s cooked about halfway through, add in the red pepper, onion and paprika.

Cook, stirring occasionally, for about 5 minutes, or just until the onions start to turn translucent. Add your can of diced tomatoes. (I prefer the petite dice, but whatever you have on hand works.)

Let everything simmer together for another 5 minutes, making sure the chicken has cooked through.

Remove your skillet from the heat and gently stir in 1/2 cup of sour cream (fat free is ok).

Serve over a bed of egg noodles (or rice if that suits you better) and enjoy!