2-3 slices bacon, diced
2 large chicken breasts, cut into bite sized pieces
1 bunch green onions, sliced thin
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/4 teaspoon sweet Hungarian paprika
2 cloves garlic, minced
3/4 cup chicken broth
1/3+ cup sour cream
1 tablespoon flour
egg noodles

  • In a large skillet brown bacon.  Remove from pan and drain on paper towels.
  • Add onions and garlic, saute for a few minutes.
  • Add Chicken pieces.
  • Saute’ 5-6 minutes, stirring frequently.
  • Add spices and blend well.
  • Add chicken broth and bring JUST to a boil.
  • Reduce heat, cover and simmer 10 minutes JUST until liquid is absorbed.  Boil your noodles at this point.
  • In a small bowl whisk together the sour cream and flour.
  • Add sour cream mixture to chicken mixture along with the bacon pieces. Blend well and stir constantly for 2-3 minutes until heated through.  Sauce will become creamier and thicken at this time.
  • Serve over hot noodles.
To make this meal quicker for a weeknight you can use rotisserie chicken and save time.