1 pkg. boneless, skinless chicken breasts cut into 1/2 inch cubes
2 med. zucchini, chopped
1 med. onion, chopped
2 cloves garlic
1 c. sour cream
1 (16 oz.) can of cut up tomatoes
3 tbsp. paprika
3 tbsp. oil
1 pkg. wide egg noodles, cooked

Heat 2 tablespoons of the oil in a skillet over medium high heat. Add chicken and brown. Remove chicken, set aside. Add rest of oil and saute the chopped onion and pressed garlic until limp but not brown. Add paprika. Stirring constantly, cook 1 minute more. Add undrained tomatoes, 1 teaspoon salt, chicken and zucchini. Bring to a boil, cover, lower heat and simmer about 10 to 15 minutes until zucchini is tender. Remove from heat and add sour cream. Warm through, but do not boil. Serve over noodles.