8 c. water
2 tsp. salt
8 oz. fine egg noodles
1 1/2 tbsp. vegetable oil
1 (1 1/2 lbs.) pkg. skinned and boned chicken thighs, cut into 1-inch chunks
1 c. frozen chopped onion
1 (16 oz.) jar meatless spaghetti sauce
1 lg. green bell pepper, cut in narrow strips
2 tsp. paprika
1/2 c. sour cream

Cook noodles in water and salt. Drain; toss with 1/2 tablespoon of the oil. Keep warm. Meanwhile, heat remaining tablespoon of oil in large heavy skillet. Add chicken and onion and cook over high heat, stirring often, 5 minutes or until chicken is browned and almost cooked through. Stir in spaghetti sauce, green pepper and paprika. Bring to a boil, reduce heat, cover and cook until chicken is done and green pepper is crisp-tender, about 3 minutes. Stir in sour cream. Heat through, do not boil. Serve over noodles. Serves 4.