Ingredients

• 3 tablespoons butter
• 1 onion (optional - to prepare without onions, see note at bottom of page)
• 1/4 cup all purpose flour
• 1 tablespoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon finely chopped fresh basil OR 1/4 teaspoon basil, crushed
• 2 cups chicken broth or bouillon
• 2 tablespoons catsup
• 2 cups sliced cooked chicken (about 2 boneless, skinless breasts)
• 1/2 cup sour cream
• 8 ozs. fettuccine or other medium-sized noodles
• 1 tablespoon oil

Directions

Heat oil in a skillet and cook chicken until there is no more pink left throughout. Slice chicken into roughly 2 x 3/4-inch slices, about 1/8-1/4-inch thick (whichever thickness you prefer).

Slice onion in half, then slice 1/4-inch slices from each half, making half circle slices. In a large skillet, melt butter, then add onion slices and sauté on low-medium heat until tender, stirring frequently (about 3-4 minutes).

In a small mixing bowl, whisk together flour, paprika, salt, pepper and basil. Stir flour mixture into onions until thoroughly blended. Add chicken broth and catsup, and stir until smooth and slightly thickened. Remove from heat, then stir in chicken and sour cream and gently mix until blended. Gently fold noodles into chicken and sauce until fully blended. Serve.

Note: To prepare without onions, simply omit the onions and add 1/2 teaspoon onion powder to flour mixture. Melt butter in skillet and add the flour mixture, stirring until fully blended, then follow remaining recipe directions.