1 Tbsp olive oil
1 each garlic clove, minced
1 each onion, thinly sliced
1 lb boneless skinless chicken breast, cut into thin strips
1/4 cup dry sherry
1 tsp smoked paprika
1/4 tsp freshly ground black pepper
1/2 cup sliced pimiento-stuffed olives
4 each roasted red pepper, cut into strips
1/2 cup reduced sodium chicken broth
2 cups Creamette® Extra Wide Egg Noodles

Cooking Directions:

1.  Heat oil in large nonstick skillet. Add garlic and onion and cook over medium heat 5 to 7 minutes or until onion is tender. Push vegetables to one side.

2.  Add chicken and brown, about 3 minutes, stirring occasionally. Add sherry and scrape up any browned bits. Stir in paprika and pepper.

3.  Add olives, red pepper strips and broth. Stir well. Reduce heat to low, cover and simmer 10 minutes, or until chicken is cooked.

4.  Meanwhile, prepare noodles according to package directions.  Drain.

5.  Stir in hot cooked noodles to chicken mixture and simmer 5 minutes to blend flavors.