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Ingredients
- 3 servings
- 1 tbsp. EVOO
- 1/4 large onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 large clove garlic, thinly sliced
- 1 tomato, seeded and finely diced
- 2 tsp. Spanish smoked paprika
- 1 tbsp. flour
- 1 cup chicken broth
- 1 bay leaf
- 3 - 4 thyme sprigs or pinch of dried thyme
- 1 small pinch cayenne
- salt and pepper
- 1 boneless skinless chicken breast, about 7 - 9 ounces, cut into thin strips
- 2 tbsp. chopped fresh parsley
- 2 tbsp. low-fat sour cream or yogurt
Details
Servings 3
Adapted from allrecipes.com
Preparation
Step 1
Heat the oil in a medium frying pan with a lid and add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, salt, pepper, cayenne, dried thyme (if using) and flour and cook, stirring, for 2 minutes. Add the stock and the bay leaf and fresh thyme sprigs (if using), and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
Add the chicken to the sauce and cook until done, about 6 minutes. Discard the bay leaf and thyme sprig. Stir in the sour cream and heat just until warm without boiling. Serve with spaetzle
NUTRITION:
Calories - 178
Fat - 6.6
Sat Fat - 1.3
Carbs - 7.6
Fibre - 2.0
Protein - 22
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