Just like Grandma might have made for you, if she were Hungarian.

　　

Ingredients

4 servings

　　Salt

　　8 ounces extra-wide egg noodles

　　2 tablespoons EVOO (extra-virgin olive oil), twice around the pan

　　1 1/2 pounds chicken breast tenders, cut into bite-size pieces

　　1 medium onion, thinly sliced

　　2 garlic cloves, chopped

　　1 1/2 teaspoons smoked sweet paprika, 1/2 palmful

　　Black pepper

　　1/2 cup chicken stock (eyeball it)

　　2 tablespoons unsalted butter, cut into small pieces

　　1 pound large radishes, trimmed and halved

　　1/2 cup sour cream or reduced-fat sour cream

　　2 tablespoons chopped or snipped chives (eyeball it)

　　1/4 cup fresh flat-leaf parsley, a generous handful, chopped

　　

Step 1

Bring a pot of water to a boil for the egg noodles. Salt the water and cook the noodles for 6 minutes, or until tender but with a little bite left to them.

　　

Step 2

Heat a large skillet over medium-high heat. Add the EVOO and then the chicken. Lightly brown the meat on all sides for 3 to 4 minutes. Add the onions and garlic and cook it for a few minutes more. Season the chicken mixture with the smoked paprika, salt, and pepper, then stir in the chicken stock and reduce the heat to low.

　　

Step 3

Heat a small skillet over medium to medium-high heat. Add a tablespoon of the butter and melt it. Add the radishes and cook for 3 to 4 minutes to warm through.

　　

Step 4

Stir the sour cream into the chicken and turn the heat off. Add the chives to the radishes and turn the heat off under this pan as well. Drain the noodles and return them to the warm pot. Add the remaining tablespoon of butter and toss to coat the noodles. Add half the parsley to the noodles. Divide them among 4 dinner plates. Top with the chicken and sauce and garnish with the remaining parsley. Serve the radishes alongside the chicken and noodles.

　　Rachael Ray Express Lane Meals