Creamy Chicken Paprikash

• 8 ounces whole wheat linguine
• 4 boneless skinless chicken breast halves, cut into bite sized pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onion, chopped
• 1 garlic clove, minced
• 3/4 cup chicken broth
• 2 teaspoons ground paprika
• 1 1/2 cups broccoli florets
• 1 cup nonfat sour cream

1. Prepare linguine as directed. Drain and cover to keep warm.
2. Meanwhile, sprinkle the chicken with salt and pepper.
3. Heat a large, non-stick skillet coated with cooking spray over medium heat.
4. Add the chicken and cook, stirring, for 7-8 minutes or until the pieces begin to brown.
5. Remove to a plate and set aside.
6. Add onion, garlic, and 3 tablespoons of the broth to the skillet.
7. Cook, stirring, for 5 minutes or until onion is tender. (Add more broth if necessary to prevent sticking.).
8. Stir in paprika and cook for 1 minute.
9. Stir in remaining broth. Then add chicken and broccoli. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.
10. Stir in the sour cream.
11. Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil.).
12. Serve over Linguine.

whole wheat linguine, chicken breast halves, salt, black pepper, onion, garlic, chicken broth, ground paprika, broccoli florets, nonfat sour cream

Taken from www.food.com/recipe/creamy-chicken-paprikash-419638 (may not work)