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Chicken Goulash
Yield: 4 Servings

4 boneless chicken breast halves, skinned (about 1 lb)
2 T vegetable oil
1 lg onion, diced (about 1 cup)
2 cloves garlic, crushed
2 T paprika
16 oz can whole tomatoes
2 md zucchini, cut into bite-size pieces, about 2 cups
1 1/2 ts salt
1/2 ts freshly ground black pepper
2 c medium egg noodles
1/2 c sour cream

In deep 4-quart saucepan over high heat, bring 2 quarts water to
boil, 8 to 10 minutes. Meanwhile, cut chicken into 1/4-inch wide
strips. In 10-inch skillet over medium-high heat, heat 1 tablespoon
oil, add chicken, cook about 5 minutes, stirring frequently until
well browned on all sides. Using slotted spoon, remove chicken to
bowl. Add remaining 1 tablespoon oil to skillet, add onion and
garlic, cook 3 to 4 minutes until tender. Stir in paprika, cook
1 minute. Return chicken to skillet along with tomatoes and their
liquid, zucchini, salt and pepper,, increase heat to high, bring
to boil. Reduce heat to low, simmer, covered, 10 minutes. Meanwhile,
add noodles to boiling water, cook about 8 minutes, stirring
frequently until tender.

Drain noodles, arrange on serving platter. Stir sour cream into
chicken mixture in skillet, cook about 1 minute until heated through.
Remove from heat, spoon mixture over hot noodles. Makes 4 servings.


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