Phyllo dough makes an elegant, golden crust
for this hearty (and surprisingly low-fat) pie.
Stroganoff-Style Chicken
6 cups water
5 ounces noodles (about 3 cups)
Nonstick spray coating
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cubed
1 (8-ounce) carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
2 (4-ounce) cans sliced mushrooms
- Lightly salt the 6 cups water; bring to
boiling. Add noodles; cook according to package directions. Drain
well; set aside.
- Meanwhile, spray a 10-inch skillet with
nonstick spray coating. Cook onion in skillet until nearly tender.
- Add oil to skillet. Add chicken and cook
for 3 to 4 minutes or until chicken is tender and no longer pink.
- In a small bowl stir together yogurt,
flour, paprika, and salt.
Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook
and stir until slightly thickened and bubbly. Cook and stir 1
minute more. Serve over hot noodles.
Makes 5 servings.
Nutritional facts per serving: calories:
321, total fat: 10g, cholesterol: 90mg, sodium: 369mg, carbohydrate:
29g, protein: 27g
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
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