INGREDIENTS
- 2 onions – chopped fine
- 1 green pepper – chopped fine
- 1 lb. boneless chicken breasts
- salt and pepper
- paprika
- 1 (16-oz.) sour cream
- 2 Tbsp. flour
- 3/4 C. water
- 1 lb. wide egg noodles or elbow macaroni
INSTRUCTIONS
Saute onions and green pepper in vegetable oil in large skillet or Dutch oven. Cut the boneless chicken breast into bite sized pieces and add to pan. Season with salt and pepper and a lot of paprika.
Add the water, cover and simmer 30 minutes. While the chicken is cooking, prepare egg noodles or elbow macaroni according to package. Drain & return to pan. Combine flour and sour cream and stir into chicken mixture. Heat through and pour over pasta.
Recipe by Marlene
Peg's Favorite Recipes 
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