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Ingredients
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons olive oil
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 2 tablespoons paprika
  • 1 cup low-sodium chicken stock
  • 1 can (14.5 oz.) petite diced tomatoes
  • ⅓ cup light sour cream
  • 6 ounces whole-wheat egg noodles
  • Flat-leaf parsley leaves, chopped, for garnish
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