Chicken Paprikash on Noodles

Ingredients

• 8 oz or 7 oz chopped ready-cut onion (1 2/3 cups) whole onion
• 2 tsp olive oil
• 6 oz skinless, boneless chicken breasts
• 12 oz or 11 oz chopped, ready-cut (2 1/2 to 3 cups) whole red and green pepper
• 8 oz ripe tomato
• 3 tbsp no-salt-added tomato paste
• 2 tsp sweet paprika
• 8 oz noodles
• ⅝ cup 1/2 cup plus 2 tablespoons nonfat plain yogurt
• 2 tbsp light sour cream
• 1 tbsp cornstarch
• 2 pinch salt
• freshly ground black pepper, to taste

Method

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

Notes

Nutrition per serving: 765 calories, 13g fat, 165mg cholesterol, 280mg sodium, 45g protein, 115g carbohydrate.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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