8 oz. green beans
1 lb. boneless, skinless chicken thighs
1 tbsp. paprika
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 tsp. cayenne pepper (optional)
8 oz. mushrooms
1 medium onion
3 tbsp. butter, divided
8 oz. uncooked egg noodles
2 tbsp. snipped fresh dill
Sour cream (optional)
Bring salted water to a boil.
Cut green beans diagonally into 2 inch pieces and set aside.
Lightly spray a skillet with vegetable oil and heat over medium-high heat, 1 - 3 minutes or until hot.
Meanwhile, dice chicken into 1 inch pieces and sprinkle with paprika, salt, black pepper and cayenne pepper. Cook 5 - 7 minutes or until centers of chicken are no longer pink, stirring occasionally. Remove chicken from skillet and set aside.
As chicken cooks, cut mushrooms into quarters. Cut onion in half lengthwise, then into 1/2 inch wedges. Add 1 tbsp. of the butter to the skillet. Cook and stir mushrooms and onion over medium-high heat for 5 minutes or until golden brown.
Meanwhile, add noodles to the boiling water and cook 2 minutes. Add green beans and cook uncovered 5 - 6 minutes or until noodles are cooked into desired tenderness. Carefully remove 1/4 cup of the cooking ware for use in sauce. Drain noodles and green beans.
Add chicken and cooking water to the skillet. Stir to loosen browned bits from the skillet. Cook and stir 2 - 3 minutes or until sauce is thickened and chicken is heated through.
Meanwhile, toss noodles and green beans with remaining 2 tbsp. butter. Snip dill using kitchen shears. To serve, divide noodle mixture among serving plates; top with chicken. Sprinkle with dill and garnish with sour cream, if desired.