1. Bring a large pot of salted water to a boil. Add noodles and cook until al dente, about 9 minutes, then drain and set aside.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes; stir in paprika and flour and cook 30 more seconds.

3. Stir in tomatoes, Neufchatel, and water until well combined and bring to a simmer. Stir in chicken, then season with salt, pepper, and more paprika to taste.

4. Steam beans according to package instructions. Divide noodles among plates, top with paprikash, and serve with green beans.

Hannaford fresh Magazine, October-November 2022