1/4 c. flour
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
2 lb. chicken pieces
1 tbsp. cooking oil
1 c. mushrooms, sliced
1/3 c. chopped green pepper or celery
1/3 c. onions, chopped
1 c. chicken broth
1/4 c. milk
2 c. bow tie pasta

In a plastic bag, combine the flour, salt, pepper and paprika. Set aside. Skin chicken and rinse. Add chicken to the bag, shaking to coat well. In a skillet, cook chicken in hot oil over medium heat, till lightly browned. Remove chicken from skillet, set aside. Drain fat, reserving 2 tbsp. of the drippings in the skillet. Add mushrooms, onion, green pepper or celery to skillet. Cook and stir for 2 minutes. Stir in chicken broth and desired herbs. Bring to boiling. Return chicken to skillet. Bring to a boil again and then reduce heat. Cover and simmer 35 minutes or until chicken is tender. Remove chicken and vegetables from skillet, set aside. Skim fat from pan. Measure 3/4 cup of the pan juices and return to the skillet. Stir milk into 1 tbsp. of flour. Stir mixture into pan juices. Cook and stir till thickened and bubbly. Cook and stir one minute more. Spoon some of the sauce over chicken. Spoon remaining sauce over hot cooked noodles.