-
1
Bring a pot of salted water to a boil.
-
2
Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes.
-
3
Add the onion and bell pepper and cook 3 more minutes.
-
4
Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat.
-
5
Push the bacon and vegetables to one side of the pot and increase the heat to medium high.
-
6
Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes.
-
7
Stir together the chicken, bacon and vegetables and cook 2 more minutes.
-
8
Add the chicken broth and bring to a boil.
-
9
Stir, then reduce the heat to medium low.
-
10
Cover and simmer until the chicken is almost cooked through, about 10 more minutes.
-
11
Meanwhile, add the noodles to the boiling water and cook as the label directs; drain.
-
12
Uncover the pot with the chicken, increase the heat to high and cook 2 minutes.
-
13
Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes.
-
14
Season with salt.
-
15
Serve over the noodles.
-
16
Per serving: Calories 709; Fat 31 g (Saturated 11 g); Cholesterol 244 mg; Sodium 1,001 mg; Carbohydrate 54 g; Fiber 5 g; Protein 51 g
-
17
Photograph by Antonis Achilleos
