Categories: Chicken, Dinner, Egg noodles, Pasta

Ingredients

• Salt
• Black pepper
• 1/2 lb. extra-wide egg noodles
• 2 tablespoons EVOO
• 2 lb. boneless skinless chicken
• 2 garlic cloves, finely chopped
• 2 red bell peppers, seeded, quartered lengthwise, and thinly sliced
• 1 large onion, quartered lengthwise then thinly sliced
• 2 round tablespoons ground sweet paprika, a couple palmfuls
• 1/2 teaspoon ground allspice (eyeball it in your palm)
• 2 cups chicken stock
• 1 cup sour cream
• 2 tablespoons butter, cut into small pieces
• 2 to 3 tablespoons finely chopped fresh dill
• 2 to 3 tablespoons finely chopped fresh chives
• 1/4 cup chopped corichons or baby gherkin pickles

Directions

1. Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.

2. While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side. Transfer to a plate and reserve.

3. Add the garlic, bell peppers, and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes. Add a drizzle more EVOO if the pain seems dry. Add the chicken back to the pain and stir in the paprika, all spice, and stock. When the stock comes to a bubble, reduce the heat to a simmer, and cook for 5 more minutes. Turn off the heat and stir in the sour cream.

4. Drain the egg noodles and return them to the hot pot. Toss with the butter, dill, and chives to coast. Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.

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