It's What's for Dinner...

Probably my least favorite question each day, besides what should I wear, is that burning question we all face and that is, What's for Dinner?  Should we go out and if so where?  Should we order in, if so Pizza or Chinese?  Cook at home, what is everyone in the mood for, which in my house is NEVER the same thing.  Thing is, noone ever says what they want, it's always I don't know or well what do you want. 

Last night, the decision was easy, we went out however as we were eating, I did what I always do, and that is say "I don't know why we go out, I can make this".  When we got home, I decided I would go through my pile of MANY unread magazines for recipes.  Determined to find a quick and easy weeknight meal, I found a bunch of baking ideas (no surprise) but I also found some good dinner ideas as well.  I absoutely love to cook/bake but my downfall in the kitchen arena is I make nothing simple.  Even when I find a recipe, I always have to change it, so I apologize in advance for all the side notes in the recipe below.     

So the next time you are asking yourself this same question, here is the recipe I tried tonight.  It's fast, easy and good.  And since it was worth sharing, I will.  I hope that you now have 1 less question to face tomorrow.  Anytime someone can make my life easier, which does not happen often, I take it, so I hope you do too.  Just remember to save room for dessert :)

Chicken Paprikash
 
6 oz. wide egg noodles
1/2 cup fresh flat parsley, chopped (optional)  OR 1 TBSP dried parsley
2 TBSP. olive oil
1 1/2 lb. bonless, skinless chicken breasts cut into 2 1/2 inch pieces
Kosher Salt and Pepper
1/2 cup dry white wine (of course)
1 large onion, sliced (I did not include)
1 green bell pepper, sliced (I used a combo of yellow and orange peppers)
2 cloves garlic, chopped
1 28-oz can whole peeled tomatoes (1 used 1 can diced tomatoes)
1 TBSP. paprika
1/2 cup sour cream (I used plain greek yogurt)
 
(As you can see, I made many changes.  Chose the listed way or mine, but either way, I think you will enjoy!)
 
Heat olive oil in skillet over medium-high heat and saute garlic and onions (if using) about 3 minutes. Season the chicken with salt, pepper and paprika and cook until browned.   
 
Cook the egg noodles according to package directions.  Drain, return to the pot and set aside. 
 
Add wine and let chicken simmer for about 5 minutes.  Add peppers and tomatoes and cook approximately 5 more minutes.  Remove from heat and stir in sour cream.  Serve over noodles. 
 

! ENJOY !