Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 13 Ratings
Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

total:
30 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet heat oil over medium-high heat. Add chicken and onion; cook about 4 minutes or until chicken is starting to brown, stirring occasionally. Sprinkle with paprika, salt, and black pepper. Cook and stir for 1 minute more.

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  • Stir in tomatoes, broth, and the 1/3 cup banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, for 5 minutes.

  • Increase heat to medium-high. Cook, uncovered, for 4 to 6 minutes or until mixture is slightly thickened, stirring frequently. In a small bowl stir together sour cream and flour; stir into chicken mixture. Cook and stir until thickened and bubbly.

  • Serve chicken mixture over hot cooked noodles. If desired, garnish with additional banana peppers.

Nutrition Facts

300 calories; fat 10g; cholesterol 117mg; saturated fat 3g; carbohydrates 29g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 4g; protein 24g; vitamin a 1208.6IU; vitamin c 11.6mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 8.1mg; vitamin b6 0.6mg; folate 77.3mcg; vitamin b12 0.7mcg; sodium 650mg; potassium 518mg; calcium 50mg; iron 2.7mg.
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