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Ingredients
8
slices bacon, chopped
1
onion, sliced
1 tbsp
smoked paprika
11/2 pounds
boneless skinless chicken thighs, cut into 11/2-inch pieces
2 tbsp
Compliments Unbleached Flour
1 can
Fire Roasted Diced Tomatoes
14.5 ounces
1 cup
Compliments Chicken Broth
2
cloves garlic, minced or pressed minced Italian parsley (optional)
Hot, cooked Sensations Broad Egg Noodles
Method
Step 1
In a 12-inch nonstick frying pan, combine bacon, onion, and paprika over medium high heat.
Step 2
Stir often until onion is soft and bacon sizzles, 7-8 minutes.
Step 3
Add chicken and stir often until chicken is partially browned but still pink in center, 4-5 minutes.
Step 4
Sprinkle flour over chicken and onions. Stir over the heat for 1 minute.
Step 5
To pan, add tomatoes and their juice, broth, and garlic.
Step 6
Bring to a simmer, then coverand simmer until chicken is no longer pink in center (cut to test) and juices have thickened somewhat, about 4 minutes.
Step 7
Transfer stew to a serving dish and sprinkle with parsley if desired.
Step 8
Serve immediately with hot, cooked noodles.
Nutrition Description :Per serving (1/6 of the recipe):
Calories :390
Saturated Fat :3 g
Carbs :38 g
Fibre :3 g
Sugar :3 g
Cholesterol :130 mg
Protein :33 g
Sodium :600 mg
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