Estimated read time: Less than a minute
4 boneless, skinless chicken breast halves cut into 1/2 inch strips
2 tablespoons sweet paprika
salt and pepper
2 tablespoons butter
1 onion, finely chopped
2 cans diced tomatoes, drained
1/2 cup reduced-fat sour cream Any kind of pasta
1) In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium heat. Add chicken. Cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate.
2) Put pasta on and cook to instructions.
3) Heat remaining tablespoon butter in same skillet over medium heat. Add onion. Cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, for 30 seconds.
4) Add tomatoes and 3/4 cup water. Cook until saucy, 4 to 5 minutes. Return chicken to skillet. Stir in sour cream and cook just until heated through. Serve over pasta.