Chicken Paprikas Over Egg Noodles

Ingredients

• 2 teaspoons olive oil
• 2 large onions, peeled, halved and thinly sliced
• 2 tablespoons sweet paprika
• 1 cup rich fowl glaze (see recipe)
• 1 10-ounce package frozen baby peas
• 1 pound wide egg noodles
• ½ cup plain low-fat yogurt
• 1 tablespoon salt
• Freshly ground pepper to taste

Four servings

Preparation

1. Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onions and cook until very soft, about 15 minutes. Sprinkle the paprika over the onions and continue cooking for 5 minutes. Stir in the fowl glaze and cook 5 minutes. Add the peas and cook until heated through, about 2 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 8 minutes. Drain. Remove the onion mixture from the heat and whisk in the yogurt. Stir in the salt and pepper to taste. Divide the noodles among 4 plates. Spoon the paprikas over the noodles and serve immediately.

40 minutes