Paprika Chicken and Egg Noodles

8 ounces green beans

1 pound boneless, skinless chicken thighs

1 tablespoon paprika

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ teaspoon cayenne pepper (optional)

8 ounces mushrooms

1 medium onion

3 tablespoons butter, divided

8 ounces uncooked egg noodles

2 tablespoons snipped fresh dill

Sour cream (optional)

For noodles, bring salted water to a boil in a 4-quart pan. Cut green beans diagonally into 2-inch pieces. Set aside.

Lightly spray a 12-inch skillet with vegetable oil; heat over medium-high heat 1-3 minutes or until hot. Meanwhile, dice chicken into 1-inch pieces; sprinkle with paprika, salt, black pepper and cayenne pepper, if desired. Cook 5-7 minutes or until centers of chicken are no longer pink, stirring occasionally. Remove chicken from skillet; set aside.

As chicken cooks, cut mushrooms into quarters. Cut onion in half lengthwise; then into -inch wedges. Add 1 tablespoon of the butter to skillet. Cook and stir mushrooms and onion over medium-high heat 5 minutes or until golden brown.

Meanwhile, add noodles to boiling water and cook 2 minutes. Add green beans to noodles. Cook, uncovered, 5 to 6 minutes or until noodles are cooked to desired tenderness. Carefully remove ¾ cup of the cooking water for use in sauce. Drain noodles and green beans using large colander.

Add chicken and cooking water to skillet; stir to loosen browned bits from bottom of skillet. Cook and stir 2 to 3 minutes or until sauce is thickened and chicken is heated through.

Meanwhile, toss noodles and green beans with remaining butter. Snip or chop dill.

To serve: Divide noodle mixture among serving plates; top with chicken and sauce. Sprinkle with dill and garnish with sour cream, if desired.

Serves four.

@Recipe nutrition:Nutrition values per serving: 500 calories, 20 g fat (8 g saturated), 49 g carbohydrates, 5 g fiber, 31 g protein, 150 mg cholesterol, 380 mg sodium.

The Pampered Chef, Ltd