Directions

1. Heat olive oil in a sauté pan.
2. Season diced chicken with generous pinch of salt, black pepper, and a tablespoon of paprika powder.
3. Add seasoned chicken in pan and cook stirring often until chicken is no longer pink.
4. Remove chicken with a slotted spoon into a plate. Set aside.
5. Return pan to heat.
6. Add butter. Let it melt.
7. Add onion and garlic.
8. Sauté until onions are soft. (3-4 minutes) Stir often. Don't let garlic burn.
9. Sprinkle flour on top of cooked onions evenly. Let the flour soak up some of the moisture.
10. Continue cooking for 1-2 minute. Don't let flour burn.
11. Now add more paprika powder, cayenne and tomato paste (or tomato puree, if using).
12. Cook another 1 minute.
13. Add chicken stock, 1/2 cup water, and 1/2 tablespoon of salt. Mix well. Make sure there are no lumps.
14. Return chicken to pan.
15. Bring to boil, then reduce heat to medium low and cook for 10 minutes or until sauce is thick and chicken is cooked through.
16. Remove pan from heat, mix in sour cream* to taste. Taste and adjust salt. Mix in chopped **parsley**.
17. Cook pasta and serve the sauce over it.

* To avoid lumps: Mix sour cream with 2 tbsp of water and use hand whisk to whisk fully before adding to sauce.

* To avoid curdling temper the sour cream: Add 1/4 cup sauce into sour cream and mix well, so the sour cream gets less of the heat at once. Then add that mixture to the rest of the sauce.