Speedy chicken paprikash

Yield: 6 Servings

Ingredients:

10 1/2 oz SPAETZLE (SWISS DUMPLINGS)
1/2 ts GARLIC POWDER
1 ea LARGE GREEN PEPPER
1 tb VEGETABLE OIL
1 tb PAPRIKA (SWEET HUNGARIAN)
1/8 ts PAPRIKA
1 1/4 lb BONELESS CHICKEN BREASTS
14 1/2 oz WHOLE TOMATOES IN PUREE
2 tb FLOUR
1 pk CHICKEN BOUILLON
1 ea BAY LEAF
1/4 ts SALT
1/4 ts PEPPER
2 tb BUTTER
1 ts POPPY SEEDS
1/2 c LIGHT SOUR CREAM

Instructions:

NOTE: EGG NOODLES CAN BE USED IN PLACE OF THE DUMPLINGS. IF SO USE WIDE PREPARE NOODLES OR DUMPLINGS ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A 2 QUART CASSEROLE COMBINE GREEN PEPPER GARLIC OIL 1 TABLESPOON PAPRIKA. COVER WITH VENTED LID. IN A MICROWAVE COOK ON HIGH FOR 7 TO 9 MINUTES. STIR TWICE WHILE COOKING. COOK ONLY UNTIL VEGETABLES ARE TENDER. STIR CHICKEN TOMATOES BOUILLON BAY LEAF SALT AND PEPPER INTO CASSEROLE. COVER AND COOK ON HIGH FOR 11 TO 13 MINUTES STIRRING THREE TIMES UNTIL CHICKEN IS COOKED THOUGH AND VEGETABLES ARE TENDER. DRAIN SPAETZLE AND PLACE IN SERVING BOWL. ADD BUTTER AND POPPY SEEDS. TOSS TO MIX. SPOON CHICKEN MIXTURE INTO SERVING PLATTER TOP WITH SOUR CREAM AND SPRINKLE WITH PAPRIKA. NOTES: BY USING BONELESS CHICKEN YOU CAN CUT COOKING TIME IN HALF BY USING