Heat canola oil in a large nonstick skillet over medium heat.

Add chicken to the skillet.

Cook chicken for 5 minutes, stirring occasionally, until browned. Remove from pan and keep warm.

Add chopped onion, thinly sliced red bell pepper, and minced garlic to the pan.

Sauté vegetables for 4 minutes, or until tender.

Return the browned chicken to the pan with the vegetables.

Stir in heavy cream, paprika, tomato paste, caraway seeds, salt, black pepper, and cayenne pepper (if using).

Add the undrained diced tomatoes.

Cover the skillet and simmer for 5 minutes.

Cook until chicken is fully cooked and sauce has slightly thickened.

Serve hot with egg noodles.