2.

garlic cloves garlic cloves, chopped 1.

teaspoons teaspoons smoked sweet paprika smoked sweet paprika, palmful

Black pepper .

cup cup chicken stock chicken stock (eyeball it) (eyeball it)

2.

tablespoons tablespoons butter butter, cut into small pieces

1.

pound large pound large radishes radishes, trimmed and halved .

cup cup sour cream sour cream or reduced-fat sour cream or reduced-fat sour cream

2.

tablespoons chopped or snipped tablespoons chopped or snipped chives chives (eyeball it) (eyeball it) .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

Bring a pot of water to a boil for the egg noodles. Salt the water and cook the noodles for 6 minutes, or until tender but with a little bite left to them.

Heat a large skillet over medium-high heat. Add the EVOO and then the chicken. Lightly brown the meat on all sides for 3 to 4 minutes. Add the onions and garlic and cook it for a few minutes more. Season the chicken mixture with the smoked paprika, salt, and pepper, then stir in the chicken stock and reduce the heat to low.

Heat a small skillet over medium to medium-high heat. Add a tablespoon of the butter and melt it. Add the radishes and cook for 3 to 4 minutes to warm through.

Stir the sour cream into the chicken and turn the heat off. Add the chives to the radishes and turn the heat off under this pan as well. Drain the noodles and return them to the warm pot. Add the remaining tablespoon of butter and toss to coat the noodles. Add half the parsley to the noodles. Divide them among 4 dinner plates. Top with the chicken and sauce and garnish with the remaining parsley. Serve the radishes alongside the chicken and noodles.

EXPRESS LANE SHOPPING LIST.

- [image]Extra-wide egg noodles (you need 8 ounces, or half a 1-pound sack) (you need 8 ounces, or half a 1-pound sack) - [image]1 pounds chicken breast tenders chicken breast tenders - [image]1 pound large radishes radishes, any variety - [image]8-ounce container sour cream sour cream or reduced-fat sour cream or reduced-fat sour cream - [image]1 bunch fresh chives chives And make sure you have the following On Hand: - Salt - EVOO - Onion - Garlic - Smoked sweet paprika - Black pepper - Chicken stock - Butter - Flat-leaf parsley

Italian Tuna Casserole Tuna casserole was a classic back in the day when I was a kid. I'm bringing it back-Mediterranean style!

4 SERVINGS.

1.

10-ounce box 10-ounce box frozen chopped spinach frozen chopped spinach

Salt

1.

pound medium or large pound medium or large shell pasta shell pasta or other short-cut pasta with ridges or other short-cut pasta with ridges

1.

tablespoon tablespoon EVOO EVOO (extra-virgin olive oil), once around the pan (extra-virgin olive oil), once around the pan

2.

tablespoons tablespoons butter butter, cut into pieces

1.

medium medium onion onion, finely chopped

5.

garlic cloves garlic cloves, finely chopped

3.

tablespoons tablespoons all-purpose flour all-purpose flour .

cup cup dry white wine dry white wine, a couple of glugs

1.

cup cup chicken stock chicken stock (eyeball about of a quart-size box-the rest can go right in the fridge) (eyeball about of a quart-size box-the rest can go right in the fridge)

2.

cups cups milk milk .

teaspoon freshly teaspoon freshly grated nutmeg grated nutmeg, or to taste

1.

teaspoon teaspoon hot sauce hot sauce (eyeball it) (eyeball it)

1.

teaspoon teaspoon Dijon mustard Dijon mustard

Black pepper