• Servings: 4
• 1 tablespoon oil
• 1 pound chicken breast tenders, cut into 1-inch strips
• 1 cup prechopped onion
• 1 cup thinly sliced red bell pepper (about 1 medium)
• 1 1/2 teaspoons bottled minced garlic
• 1/4 cup whipping cream
• 1 tablespoon paprika
• 1 tablespoon tomato paste
• 1 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained

1. Heat oil in a large nonstick skillet over medium heat.
2. Add chicken; cook 5 minutes or until browned, stirring occasionally.
3. Remove from pan, and keep warm.
4. Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender.
5. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.

Serve this saucy dish with egg noodles tossed with a bit of butter, caraway seeds, salt, and pepper.