Traditionally made with beef and sour cream, this chicken version saves 100 calories and 10 grams of fat.
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 Information Per Serving (1/5 of recipe): 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. © 2003 Meredith Corporation. All Rights Reserved.