Ingredients
Chicken - Thighs
4
boneless
Onion
2
sm
Pepper - Red
1
sm
Paprika
15
ml
Salt
3
ml
Cayenne Pepper
1
ml
Sour Cream
125
ml
Stock - Chicken
125
ml
Oil - Vegetable
15
ml
Flour
20
ml
Pasta - Egg Noodles
250
g
Beans - Green
150
g
Preparation
1.Put a large pot for past on to boil.
2.Peel and finely chop the onion. Core and thinly slice the red pepper.
3.Tip And tail the beans. Put into a microwavable container.
4.Cut the chicken into spoon sized pieces.
5.Put a fry pan on medium heat. Add the oil and then the onion. Saute till soft, then add the red pepper and cook for 3 - 5 minutes. Remove form pan and set aside.
6.Add the chicken and cook until just browned. Pour off any oil.
7.Turn down the heat to medium low. Return the onion & pepper. Sprinkle on the paprika, salt and cayenne, stir and let cook a minute. Add the chicken and coat.
8.Pour in the chicken stock until about 1/2 covering. Cover the pan and let simmer, stirring occasionally to turn the meat.
9.When the meat is nearly Add the pasta to the boiling water. Stir & let cook.
10.Sprinkle 1/2 flour over the chicken and stir, and repeat. Add the sour cream and stir again. Let heat through.
11.Put the green beans in the microwave for 2 - 3 minutes.
12.Drain the pasta.
13.Serve the chicken beside or on the pasta, with green beans on the side.