Now that the kids are growing up and leaving home we’ve started a tradition of Family Dinner every Sunday night.

At this point the kids who are on their own go out of their way to make Family Dinner because it’s the one night of the week they are sure to eat well. The ones still at home? Well, they won’t miss family dinner because they get to visit with their siblings (significant others are always welcome as well) AND dinners at our house these days are a riotous affair. There is lots of laughter, sharing and dinner conversation that doesn’t happen in more “polite” households.

It’s become my favorite night of the week and I usually do my best to fill bellies with good food.

Homemade Noodles

• 4 2/3 cups unbleached flour
• 1 teaspoon salt
• 4 beaten egg whites
• 2/3 cup water
• 2 teaspoon olive oil

In a mixing bowl whisk together flour and salt and make a well in the center. In another bowl combine the eggs, water and oil. Add to the well in the flour mixture and begin mixing by hand pulling the dry ingredients into the wet ingredients as you mix. Continue until well mixed.

Lightly flour a board, counter or pastry sheet and knead dough for a good 8-10 minutes. Cover and let rest for about 10 minutes.

Divide into four pieces and roll each piece into into a large square about 1/16th of an inch thick. You can get fancy and use a pasta machine but I wanted a rustic look so I used a pairing knife and cut long strips out of the dough. Then I cut the long strips into approximately 2 inch pieces.

To cook add to boiling water for about 2 minutes. The pasta will tend to float to the top when it’s cooked and you can use a spider strainer to remove the cooked pasta.

Chicken Paprikash

• 1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into bite size pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 Tablespoons cooking oil
• 2 large green bell peppers, thinly sliced
• 1 very large onion thinly sliced
• 3 teaspoons good paprika
• 3/4 cup dry white wine
• 3 1/4 cups canned crushed tomatoes
• 3/4 cup lite chicken broth
• 1 1/5 tablespoons lemon juice
• 3/4 cup reduced fat sour cream
• 2 1/5 Tablespoons parsley

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned all over. Put cooked chicken aside on a plate.

Add to the skillet the bell peppers and onion, cook covered (stirring occasionally) until softened. Add paprika and cook, stirring for about 30 seconds. Add wine and increase the heat, cooking until most of the liquid has evaporated. Add tomatoes, broth and lemon juice. Bring to a boil. Return the chicken to the skillet along with any juices on the plate. Simmer and stire until the sauce is reduced and chicken is throughly cooked.

Remove from the heat and stir in the sour cream. Serve over homemade noodles and sprinkle with parsley.

All of the above recipes served 6 HUNGRY adults with a couple of servings left over for lunches.