CHICKEN AND NOODLES PAPRIKA

Chicken and Noodles Paprika image

Put a spin on beef Stroganoff by using chicken! Have it ready to eat in half an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

2 cups uncooked cholesterol-free noodles (4 oz)
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup Yoplait® Fat Free plain yogurt (from 32-oz container)
2 teaspoons Gold Medal™ all-purpose flour
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 medium onion, cut into thin wedges
Chopped green onion, if desired

Steps:

Cook and drain noodles as directed on package, omitting salt.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.

Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 6 g, TransFat 0 g