Tuesday, March 6, 2012
1 package egg noodles, cooked per package directions
3-4 chicken breasts, cut into even bite size pieces
6 slices of bacon, diced
1/2 large onion, chopped
1 bell pepper, chopped
1/4 cup flour
2 tbs paprika
1 tsp dried marjoram
2 cups low sodium chicken broth (use bouillon cubes - same flavor, less cost)
1/2 cup sour cream (you can use light if you prefer, I didn't notice a taste difference)
2 tbs chopped parsley
1. Bring salted water to boiling. Meanwhile, in a large pan, cook the bacon 2 minutes over medium heat. Add the onion and bell pepper, cook 3 more minutes. In a mixing bowl, combine the flour, paprika, marjoram and 1 tsp salt. Toss the chicken in the flour mixture and set aside.
2. Push the bacon and veggies to one side and increase the heat to medium high. Add the chicken to the empty side. Add the remainder of the flour mix to the veggie and bacon side. Cook everything, turning the chicken often, about 6 minutes. Then mix it all together and cook 2 more minutes. Add the chicken broth and bring to a boil, scraping the bottom of your pan to get the yummy bits. Reduce heat to medium low, cover and simmer 10 minutes. Add your noodles to the boiling water, drain when ready.
3. Uncover your chicken pot, crank up the heat to high, cook 2 more minutes. Reduce the heat back down to low and add your sour cream and parsley, cook 2 more minutes.
Toss it all together and serve. Yum! If you know Bob, you know he isn't a chicken fan. This dish, well he thought it was pork the first time I made it.