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!