Chicken and Noodles Paprika

Chicken and Noodles Paprika

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

2

servings

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
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Steamed fresh broccoli would be a colorful and nutritious side dish to serve with this skillet dinner.

Nutrition Information:

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*:
    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.