Noodles Paprikash

3T veg. oil
2 med. size red peppers, cut into 1" pieces
1 med. size green pepper, cut into 1" pieces
1 jumbo onion, cut into 1" pieces
3/4 of 16oz pkg. extrawide curly noodles
salt
2T paprika
1T flour
5 large skinless, boneless chicken thighs, cut into 2" chunks
1t chicken flavour instant bouillon
4oz light sour cream

About 30 minutes before serving

In 12" skillet (at least 2" deep) over med-high heat, in 2T hot
veg. oil, cook peppers and onion until tender and golden, about 15
minutes, stirring occasionally.  Remove pepper mixture to bowl.

Meanwhile in saucepot, prepare noodles as label directs, using 2t
salt in water.  Drain noodles.

On waxed paper, combine paprika and flour; use to coat chicken.  In
same skillet over med.-high heat in 1T hot veg. oil, cook chicken
until just beginning to brown, about 2 to 3 minutes.  Add bouillon,
1c water and 3/4t salt; heat to boiling.  Reduce heat to low; cover
and simmer until chicken loses its pink colour throughout, about 8
to 10 minutes.

Stir in sour cream and pepper mixture, heat through but do not boil
or mixture may curdle.  Serve mixture over noodles.

6 main dish servings
445 cal.
14g fat
123mg chol.