Pasta Alfredo Chicken Paprikash

• 1 lb boneless skinless chicken (cut into 1-inch chunks)
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 tablespoons margarine or 3 tablespoons butter, divided
• 3 cups white mushrooms, sliced
• 1 small onion, chopped
• 1/2 cup milk
• 1 1/4 cups water
• 1 (4 2/3 ounce) package fettuccine alfredo Pasta Roni
• 1/4 cup sour cream
• 1/4 cup chopped parsley

1. Toss chicken with paprika, salt and cayenne pepper.
2. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; saute 3 minutes.
3. Add mushrooms and onion; saute 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside.
4. In same skillet, bring water, milk, remaining 2 tablespoons margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally.
5. Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving.
6. Sprinkle with parsley.

chicken, paprika, salt, cayenne pepper, margarine, white mushrooms, onion, milk, water, fettuccine alfredo pasta, sour cream, parsley

Taken from www.food.com/recipe/pasta-alfredo-chicken-paprikash-191041 (may not work)