2 tsp. olive oil
1 lb. boneless skinless chicken breasts , cut into bite-size pieces
2 red pepper, cut into thin strips, then cut crosswise in half
1 cup thin onion slices
1 tub (10oz.) Philadelphia original cooking crème
¼ tsp. paprika
2 cups hot cooked egg noodles
1 Tbsp. chopped fresh parsley
Heat oil in large skillet on medium heat. Add chicken; cook 2 minutes. Add vegetables; cook 10 to 12 minutes or until chicken is done and vegetables are crisp-tender; stirring occasionally. Add cooking crème and paprika; cook and stir 2 to 3 minutes or until heated through. Serve over noodles; top with parsley.
Makes 4 servings
From Kraft foods Food & Family magazine Fall 2011 issue
