Pasta Alfredo Chicken Paprikash - cooking recipe

Ingredients

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

Preparation

Toss chicken with paprika, salt and cayenne pepper.
In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; saute 3 minutes.
Add mushrooms and onion; saute 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside.
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.
Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving.
Sprinkle with parsley.