(adapted from Everyday Food a Martha Stewart Magazine)
coarse salt and pepper
8 ounces whole wheat egg noodles
2 small skinless boneless chicken breasts cut into 1 inch pieces
2 tablespoons sweet paprika
1 tablespoon olive oil
1 small onion chopped
1 14.5 ounce can of diced tomatoes in juice
1/2 cup reduced fat sour cream
In a large pot of boiling salted water, cook noodles until al dente; drain. In a bowl, toss chicken pieces with 1 tablespoon paprika; season with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Working in batches, brown chicken, 3 to 5 minutes; transfer to a plate. Add onion to skillet. Cook, stirring, until tender, about 4 to 6 minutes.
Return chicken to skillet (along with any juices). Add tomatoes (with juice), 1 tablespoon paprika and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook until chicken is opaque, about 2 to 4 minutes.