Paprika Cream Chicken

For chicken dish, try to use a 3-6cm deep nonstick pan. Please be sure to prepare all the ingredients before heating the pans for browning onions. Once all in place, heat the pan and brown the onions. Make sure your stove is on med to high heat (5-8). Put all the peppers into the pan with the onions and stir, each time adding a little water not to allow the food to stick to the pan.You want to place the chicken strips into the pan once the onions & peppers are browned and stir gently until the chicken is no longer pink, but white. Put all the paprika, salt and pepper in the pan and keep stirring gently. Add the condensed soup (half at a time), add a drop of cream to dilute it a little as you stir. Turn the heat down to 4 (med heat). If the sauce is too thick for you, add a little full cream milk to dilute to your consistency. Add the balance of the cream and soup. Add the rest of the ingredients and stir gently while turning the heat to 2. Should you prefer a more flagrant dish, don't be afraid to add more spice to your taste. Keep stirring gently every 10 minutes and keep a lid on it. Simmer for 30 minutes and serve of the pasta. Please remember to add the Tbs of olive oil to the pasta as it keeps the pasta separated and easy to pick up without it being stogy once cooked. Please add salt to the pasta water. Wait for the water & oil to boil before placing linguini into the pot. When al dente (med firm), rinse (in hot water) and strain. Serve immediately.