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Chicken Paprikash

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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

(Low-Salt Cookbook by the American Heart Association)

Ingredients You'll Need

2 1/2 cup dried no-yolk noodles (could sub wheat noodles)
6 bnless, sknless chicken breast halves, all fat removed
Vegetable oil spray
1 medium red onion, thinly sliced (about 1 cup)
2 tbsp paprika (sweet Hungarian paprika preferred)
14 oz. canned diced tomatoes (No salt)
1/2 cup low-sodium chicken broth
1/2 cup fat-free plain yogurt
2 tbsp fat-free sour cream
2 tbsp all-purpose flour
2 tbsp + water (to make Flour Slurry)


1. Cook noodles accordingly.

Drain and set aside.

2. Cut chicken into bite-size pieces.

3. Heat sprayed skillet over med. heat.

Add chicken and brown lightly on all sides. Remove from skillet.

4. Add onion and paprika to skillet.

Cook 2-3 mintes, or until onion is translucent, stirring constantly.

5. Stir in tomato and broth; cook for 2-3 minutes or until hot.

6.Return chicken to skillet.

Reduce heat and simmer, covered for 30 minutes or until tender.

7. Meanwhile, in a small bowl, whisk together yogurt and sour cream.

Set aside.

8. Using a slotted spoon, remove chicken and vegetables from skillet.

Set aside.

9. Pour flour slurry into skillet; cook for 2-3 minutes, or until sauce has thickened, whisking constantly.

10. Whisk in yogurt mixture.

11. Return chicke and vegetables to skillet; stir.

12. Put noodles on large platter and top with chicken mixture.

Serves 6, 1 cup per serving. 342 calories, 2g total fat, 3 g fiber

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