Cut the chicken into 1-inch strips. Sprinkle with 2 teaspoons smoked paprika, salt and pepper and set aside.

Melt 3 tablespoons of the butter in a large skillet over medium-high heat.

Saute' the chicken for 4 minutes or until cooked through. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon butter to the skillet. Add the onion and saute' for 2 minutes. Add the garlic and cook for a minute longer.

Add 2 tablespoons of the smoked paprika and stir for 10 seconds.

Add the can of diced tomatoes and saute' for 1 minute.

Add the broth and increase the heat to medium-high. Boil for 5 minutes or until the mixture thickens enough to lightly coat a spoon.

Add the chicken and any collected juices. Reduce the heat to low and add the cream. Stir until heated through but do not boil.

Serve over pasta.