Chicken paprikish made healthy

The holidays may be over but you still got to cook more as the new year goes on including adding healthier meals to the table, today i made my mom a chicken papikish over bow tie pasta and let me tell you, you cannot over cook the chicken breast if you do, it will be chewy and you don't want that. We prefer dark meat most days but it was a great change from dinner routine so this is a start to 2020 in a healthy direction.

 Chicken papikish

2 tbl vegetable oil divided
1 lb boneless skinless chicken thighs or breast cubed
1 onion, chopped
3 cloves garlic minced
2 1/2 tbl paprika
1/2 cup chicken broth
1 can 15 oz diced tomatoes undrained
Salt and Pepper
1/2 cup sour cream

Method
In a large skillet heat 1 tbl oil over medium heat once hot add chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet drain fat and add 1 tbl more oil and add in the onions and cook for additional 5-7 minutes Or or until soft and beginning to brown. Add garlic and cook 1 minute. Return chicken to pan add paprika stir to coat add broth and tomatoes and  stir. Bring to a boil and cook until slightly thickened 2 minutes
Remove from heat and stir in sour cream  and pepper serve over bow tie pasta

Tip: there wasn't sour cream but its excellent with sour cream or greek yogurt for added boost and it makes a difference in your recipe