Creamy Chicken Paprikash

By á-32604

Ingredients

• 8 oz. whole wheat linguine
• 4 boneless, skinless chicken breasts cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoons ground black pepper
• 1 large onion, chopped
• 1 clove garlic, minced
• 3/4 cup chicken broth
• 2 teaspoons ground paprika
• 1 cup fat-free sour cream

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Prepare the linguine according to package directions. Drain and cover to keep warm.

Meanwhile, sprinkle the chicken with the salt and black pepper.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add the chicken and cook, stirring, for 7 to 8 minutes, or until the pieces begin to brown. Remove to a plate and set aside.

Add the onion, garlic, and 3 Tablespoons of the broth to the skillet. Cook, stirring, for 5 minutes, or until the onion is tender. (Add more broth if necessary to prevent sticking.)

Stir in the paprika and cook for 1 minute. Stir in the remaining broth, and then add the chicken. Bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.

Stir the sour cream into the chicken mixture. Cook, stirring, over low heat for 1-2 minutes, or until heated through. (do not boil) Serve the chicken over the linguine.