 | | Directions | 1. Season chicken with 1/2 teaspoon of the paprika, sea salt and pepper.
2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion to skillet; cook and stir 3 minutes or until softened.
3. Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over noodles and sprinkle with chopped parsley, if desired. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
|  | | Ingredients | | - | | 1 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs |
| - | | 2 1/2 teaspoons McCormick® Paprika |
| - | | 1/2 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/8 teaspoon McCormick® Black Pepper, Ground |
| - | | 1 tablespoon olive oil |
| - | | 1 cup chopped onion |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1/3 cup light cream |
| - | | Hot cooked noodles (optional) |
| - | | Chopped fresh parsley (optional) |
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| | Nutrition (per serving) | Calories: 255 Calories
Fat: 11 Grams
Protein: 29 Grams
Cholesterol: 86 Milligrams
Carbohydrates: 10 Grams
Sodium: 477 Milligrams
Fiber: 3 Grams
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