Tuesday, September 6, 2011

Skillet Chicken Stroganoff

2 tsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 red peppers, cut into thin strips, then cut crosswise in half
1 cup thin red onion slices
1 tub (10 oz.) Philadelphia original cooking creme
1/4 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 veggies; cook 10 to 12 minutes or until chicken is done and veggies are crisp-tender, stirring occasionally.

Add cooking creme and paprika; cook and stir 2-3 minutes or until heated through.

Serve over egg noodles or you can use rice.  ENJOY!

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