Chicken Paprikash with Pasta Roni

Course : Chicken
Serves: 4
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2 tablespoons margarine or butter
1 pound skinless boneless chicken cut into 1-inch pieces
1/2 cup chopped onion
1 clove garlic
1 tablespoon paprika
1/2 cup milk
1 package pasta roni^ fettuccine alfredo -- (4.7 ounces)
1 medium green bell pepper cut into strips
1/2 cup sour half-and-half or sour cream

Preparation / Directions:

1. In large skillet, melt margarine over medium heat. Add chicken, onion and garlic; cook 1 minute, stirring occasionally. Add paprika; continue cooking 2 minutes. 2. Add 11/2 cups water; milk, pasta, contents of seasoning packet and green pepper. Bring just to a boil. Reduce heat to medium-low. 3. Boil, uncovered, stirring frequently, 9 to 11 minutes or until pasta is desired tenderness and chicken is no longer pink inside. Sauce will thicken upon standing. Stir in sour half-and-half before serving. Makes 4 servings

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