Cooking Instructions
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Step 1
Get out a sturdy dutch oven and heat the
Olive Oil (2 Tbsp)
and
Butter (2 Tbsp)
in it over medium high heat.
Step 2
Brown the
Tyson® Chicken Breasts (2 lb)
in it until cooked through completely. While it cooks, season it with a generous pinch of
Salt (1 pinch)
and
Ground Black Pepper (1 pinch)
, along with
Hungarian Paprika (1/2 tsp)
. Remove it and set it aside once it is done.
Step 3
Add the
Red Bell Peppers (2)
,
Onion (1)
,
Garlic (4 cloves)
, and
Beefsteak Tomato (1)
to the pan. Let them get fragrant and translucent for a couple of minutes.
Step 4
Pour in the
Chicken Stock (2 cups)
,
Hungarian Paprika (2 Tbsp)
, and also return the chicken back in to the pot. Let it come to a boil, then cover the pot and reduce it to a simmer. Let it cook and develop flavor for an hour.
Step 5
When the time is almost up, get a pot of water on to boil for the
Egg Noodles (1 lb)
. While it comes to a boil, combine the
Crème Fraîche (1/2 cup)
and
All-Purpose Flour (1 Tbsp)
in a bowl and whisk them together. Then add in a couple spoonfuls of the flavorful chicken broth and whisk it in to temper it.
Step 6
Add that mixture into the pot and stir it in well. Let it simmer for about 10 minutes to make the sauce silky and thicker.
Step 7
While that is happening, boil the noodles until tender according to the package directions. It should take about 8 minutes. Drain them and stir them into the pot with the rest of the dish.
Step 8
Scoop into big bowls and serve immediately! Makes great leftovers too.
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