Prep Time 30m
Cook Time 40m
Ready Time 80m
Yield 4 to 6 servings

  • 2 tablespoons Crisco® Pure Vegetable Oil, divided
  • 2 pounds skinless, boneless chicken breast and/or thighs
  • 1 cup diced cubanelle peppers
  • 1 cup chopped yellow onion
  • 1 clove garlic, finely minced
  • 1 1/2 tablespoons paprika
  • 1 (14.5 oz.) can chicken broth
  • 1 cup sour cream
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • Salt and pepper
  • 1 (16 oz.) packages wide hearty egg noodles, cooked according to package directions
  • 2 tablespoons chopped fresh parsley
Preparation Directions
  • Step 1Heat oil in large skillet on medium heat. Cook chicken until browned on all sides. Remove chicken from skillet.
  • Step 2Add pepper and onion to skillet, cooking until tender. Stir in garlic and paprika. Cook one minute more. Return chicken to skillet. Add broth; bring to boil. Reduce heat to low. Cover and simmer 10 to 15 minutes or until internal temperature reaches 165°F. Remove from heat. Remove chicken from skillet.
  • Step 3Combine sour cream and flour in small bowl; add 1/4 cup broth to mixture. Stir to blend. Gently stir into broth in skillet. Blend about 1 cup at a time in food processor or blender until smooth. Pour into small bowl. Repeat with remaining mixture.
  • Step 4Return chicken and sour cream mixture to skillet. Heat thoroughly, stirring occasionally. Season with salt and pepper. Serve over hot noodles. Garnish with chopped parsley.
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