Chicken Paprika

• 2 tsp. vegetable oil
• 1 c. coarsley chopped onion
• 1/4 tsp. garlic powder (more if preferred or fresh minced garlic)
• 4 tsp. paprika
• 1/4 tsp. pepper (better with white pepper)
• 1 c. chicken bouillon
• 1/2 c. water
• 2 c. skinned and cooked chicken
• 1 c. frozen peas
• 1 c. low-fat plain yogurt
• 2 c. hot cooked noodles

1. Heat the oil in a large skillet and add the onion, garlic, paprika and pepper.
2. Cook until tender, stirring frequently.
3. Add the bouillon.
4. Blend the cornstarch in the 1/2 cup water and add to the skillet; stir until smooth.
5. Bring to a boil, stirring constantly.
6. Add the chicken and peas and boil for 1 minute. Remove from heat and stir in the yogurt until blended.
7. Serve over the hot noodles.
8. Calories per serving:
9. 320.
10. Fats per serving are less than 20%.

vegetable oil, coarsley, garlic, paprika, pepper, chicken bouillon, water, chicken, frozen peas, lowfat plain yogurt, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579766 (may not work)