Making the Minutes Count: Immediately start the chicken in the microwave, then chop the onion.  Measure out the flour and broth while the onion cooks.

1. Microwave chicken: Season chicken with salt and pepper.  Arrange in a single layer in a microwave-safe casserole dish.  Cover tightly with plastic wrap and microwave on 50% power for 15 minutes.

2. Saute aromatics: While chicken cooks, heat oil in a large dutch oven over medium-high heat; add onion, bell pepper, and 1/8 tsp salt.  Cook until softened and lightly browned, about 8 minutes.  Stir in cooked bacon and garlic; cook until fragrant, about 30 seconds.

3. Bring pasta water to a boil: Bring a pot of water to a boil.  Leave it simmering until needed in step 6.

4. Build sauce: Mix together flour and paprika.  Stir in flour mixture and cook until lightly browned, about 1 minute.  Slowly stir in broth, scraping up any browned bits.  Stir in tomatoes and bring to a simmer.

5. Simmer chicken: Reduce heat to low and add microwaved chicken with any accumulated juices.  Cover and continue to cook until chicken is tender, about 10 minutes.

6. Boil pasta: While chicken cooks, boil the pasta according to package directions.

7. Finish stew: Off heat, stir 1/2 cup of sauce into sour cream to temper, then stir mixture back into pot.  Stir in parsley and season with salt and pepper to taste.  Serve over cooked fettucine.