Chicken Paprikash On Noodles

Ingredients

• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 2 teaspoons olive oil
• 6 ounces skinless, boneless chicken breasts
• 12 ounces whole red and green pepper or 11 ounces chopped, ready-cut red and green peppers (2 1/2 to 3 cups)
• 8 ounces ripe tomato
• 3 tablespoons no-salt-added tomato paste
• 2 teaspoons sweet paprika
• 8 ounces noodles
• ½ cup plus 2 tablespoons no-fat plain yogurt
• 2 tablespoons light sour cream
• 1 tablespoon cornstarch
• 2 pinches salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    855 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 124 grams carbohydrates; 14 grams dietary fiber; 24 grams sugars; 43 grams protein; 163 milligrams cholesterol; 614 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil for noodles in covered pot.
2. Chop whole onion.
3. Heat nonstick skillet large enough to hold all the ingredients until it is very hot. Reduce heat to medium high and add oil. Saute onion until it softens, a few minutes.
4. Wash and dry chicken and cut into strips; add to the onions and saute until golden.
5. Meanwhile wash, trim and seed whole peppers and chop; add to pan and continue cooking until vegetables have softened.
6. Wash, trim and coarsely chop tomato add to pan with tomato paste and paprika and cook over low heat.
7. Cook noodles according to package directions.
8. Mix the cornstarch with a little of the yogurt to make a smooth paste. Stir into the yogurt and stir in the sour cream. When vegetables and chicken are cooked, stir in yogurt mixture over low heat and continue stirring until mixture thickens. Season with salt and pepper.
9. Drain noodles and top with chicken-vegetable mixture.

30 minutes