Fry the onion in a pan with a tbsp of olive oil until soft.
Remove the onion from the pan and set aside.
Mix 4 tbsp of KNORR Chicken Casserole Dry Cook-in-Sauce with ½ tsp of Robertsons Atlantic Sea Salt.
Dredge the chicken strips into the seasoned mixture.
In a frying pan, brown the chicken pieces with the remaining olive oil.
Add the Robertsons Paprika, fried onion, remaining salt and pepper.
Add the water,then cover and simmer for 30 minutes, or until chicken is tender.
Stir any remaining KNORR Chicken Casserole Dry Cook-in-Sauce into the pan then add the sour cream and bring just to the boil stirring constantly.
Serve immediately with linguini.