Serves: 6
Start to Finish: 50 minutes

4	slices bacon
2	tablespoons paprika (sweet or smoked)
1	tablespoon canola oil
1½	pounds boneless skinless chicken breasts, cut into bite-size pieces
1	14-ounce can diced tomatoes
6	red bell peppers, sliced
1½	cups chicken stock
½	cup sour cream
3	tablespoons all purpose flour

1.  Heat large skillet over medium-high heat.  Add bacon and fry until crisp.  Remove bacon to a paper towel and allow to cool.  Crumble bacon into small bowl, stir in paprika and set aside.
2.  Heat oil in skillet over medium-high heat.  Add chicken and sauté 7 minutes, until golden brown.  Add bacon mixture, tomatoes, peppers and stock.  Reduce heat to low, cover and cook 35-40 minutes, until chicken and peppers are tender. 
3.  Whisk together sour cream and flour in a small bowl.  Stir into chicken mixture and cover.  Cook 3 minutes.  Serve with potato bread or over mashed potatoes.

Per Serving:  242 cal., 12 g fat (4 g sat. fat), 68 mg chol., 523 mg sodium, 429 mg pot., 10 g carb., 4 g sugar, 2 g fiber, 26 g pro.