Chicken and noodles paprika

By dragonfly27

1 Serving (1 Serving)Calories 420(Calories from Fat 70),Total Fat 7g(Saturated Fat 1 1/2g,Trans Fat 0g),Cholesterol 70mg;Sodium 240mg;Total Carbohydrate 55g(Dietary Fiber 5g,Sugars 6g),Protein 37g;Percent Daily Value*:Calcium ;Exchanges:3 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;3 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:3;*Percent Daily Values are based on a 2,000 calorie diet. WW 8

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

Details

Servings 2
Preparation time 30mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Cook and drain noodles as directed on package, omitting salt.
2
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.
3
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.