Chicken Paprika

• 1 1/2 Tbsp. safflower oil
• 2 whole chicken breasts, skinned, boned and cut into 1 1/2-inch pieces
• 1 c. fresh mushrooms, sliced
• 1/2 c. onion, chopped
• 1/2 c. chicken broth
• 1 Tbsp. paprika
• 1 tsp. fresh dill or 1/2 tsp. dried dill weed
• 1/4 tsp. pepper
• 2 1/2 c. egg noodles or any type pasta
• 2 Tbsp. cold water
• 1 Tbsp. cornstarch
• 1 c. low-fat plain yogurt

1. In large skillet, heat oil over medium heat.
2. Add chicken, mushrooms and onion.
3. Saute over medium-high heat until tender. Add broth, paprika, dill and pepper.
4. Simmer for 10 minutes or until chicken is tender.
5. Cook noodles as package directs using unsalted water.
6. In a small bowl, blend water and cornstarch.
7. Cook for 1 minute; stir constantly.
8. Remove from heat.
9. Stir in yogurt. Put pasta on bottom.
10. Top with chicken medley and yogurt.
11. Makes 4 servings.

safflower oil, chicken breasts, fresh mushrooms, onion, chicken broth, paprika, fresh dill, pepper, egg noodles, cold water, cornstarch, lowfat plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434716 (may not work)