CHICKEN PAPRIKAS OVER EGG NOODLES

Chicken Paprikas Over Egg Noodles image

Provided by Molly O'Neill

Time 40m

Yield Four servings

Number Of Ingredients 9

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
1/2 cup plain low-fat yogurt
1 tablespoon salt
Freshly ground pepper to taste

Steps:

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.
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.