Chicken Paprikash

• 1 tablespoon reduced-calorie stick margarine
• 3 cups diced onion
• 1/2 cup diced green bell pepper
• 2 garlic cloves, minced
• 4 cups chopped cooked chicken (about 2 pounds)
• 1 1/2 cups diced plum tomato
• 1/2 cup diced lean smoked ham
• 2 tablespoons all-purpose flour
• 2 teaspoons paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1 (10 1/2-ounce) can low-salt chicken broth
• 1 cup uncooked medium egg noodles
• 1/2 cup low-fat sour cream

1. Melt margarine in a Dutch oven. Add onion, bell pepper, and garlic; saute over medium heat 10 minutes or until tender. Add chicken, tomato, and ham; saute 5 minutes. Stir in flour, paprika, salt, pepper, and bay leaf.
2. Add broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Discard bay leaf. Stir in noodles; cover and cook 15 minutes or until noodles are tender. Remove from heat, and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.

margarine, onion, green bell pepper, garlic, chicken, tomato, lean smoked ham, flour, paprika, salt, pepper, bay leaf, lowsalt chicken broth, egg noodles, lowfat sour cream

Taken from www.myrecipes.com/recipe/chicken-paprikash-2 (may not work)