Chicken Paprika With Noodles
- 3 Tbsp. vegetable oil
- 2 whole boneless, skinned chicken breasts, cut in 1 1/2-inch pieces
- 1 c. sliced mushrooms
- 1/2 c. chopped onion
- 1/2 c. chicken broth
- 1 Tbsp. paprika
- 1/2 tsp. dried dill weed
- 1/4 tsp. pepper
- 1 Tbsp. cornstarch, mixed with 2 Tbsp. water
- 1 c. low-fat plain yogurt
- 4 oz. (2 1/2 c.) uncooked noodles, cooked without salt
- In 5-quart Dutch oven, heat 2 tablespoons of oil over medium heat. Add chicken. Cook, stirring, 3 to 5 minutes or until white. Remove. Heat remaining 1 tablespoon oil in Dutch oven. Add mushrooms and onion. Cook, stirring, 2 minutes or until tender. Add chicken and next 4 ingredients. Cover. Reduce heat and simmer 10 minutes or until chicken is tender. Re-stir cornstarch mixture. Add to chicken mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in yogurt. Serve over noodles. Makes 4 servings.
vegetable oil, chicken breasts, mushrooms, onion, chicken broth, paprika, dill weed, pepper, cornstarch, lowfat plain yogurt, noodles
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85449 (may not work)