Chicken Paprikash

Ingredients

• 1 cup bell pepper strips green
• 4 cups extra wide egg noodles hot cooked uncooked
• 1  garlic clove minced
• 1 tablespoon hungarian paprika hot
• 0.5 cup cup heavy whipping cream sour low-fat
• 0.5 cup low-salt chicken broth 
• 0.5 cup onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 16 ounce skinned 
• 3 tablespoons tomato paste 

Equipment

• plastic wrap
• baking pan
• microwave

Directions

1. Combine first 3 ingredients in an 8-inch square baking dish. Microwave at HIGH 3 minutes or until tender; stir in broth and next 4 ingredients (broth through 1/4 teaspoon pepper).
2. Add chicken breasts, nestling them into vegetable mixture. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 8 to 9 minutes, turning over chicken pieces after 4 minutes.
3. Remove chicken from dish; set aside, and keep warm. Stir sour cream into vegetable mixture. Microwave at HIGH 30 seconds.
4. Serve chicken and vegetable mixture over the noodles.
5. Sprinkle with pepper, if desired.
6. Note: Hungarian hot paprika has a more pungent taste than regular paprika, which can be substituted.