Thursday, July 8, 2010

Chicken Paprikash

A family favorite in the fall and winter!
Chicken Paprikash: serves 4 ( 8 points +)

  • 2 T. flour
  • 1 T. paprika
  • 1/2 tsp. pepper
  • 1/4 tsp. dried basil
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. salt
  • 1/2 c. FF chicken broth
  • 1/2 c. sliced roasted red peppers
  • 1 c. crushed tomatoes
  • 1/2 c. water
  • 1 T. tomato paste
  • 1 lb. boneless skinless chicken breast, cubed
  • 1 onion, thinly sliced
  • 6 oz. whole wheat egg noodles
  • 1/4 c. FF sour cream ( Breakstone's)

Mix flour together with spices in a shallow bowl. Dredge chicken in flour mixture. Set aside remaining flour mixture.
Warm olive oil in a nonstick pan coated with cooking spray. Add chicken and cook 2 minutes per side. Remove chicken. Respray pan if needed. Add onion. Drizzle with 1/4 c. broth. Cook until onion is tender. ADd remaining flour mixture, peppers, 1/4 c. broth, crushed tomatoes, tomato paste and water. Bring to a boil. Add chicken, reduce heat, cover and simmer for 20 minutes. Serve over cooked egg noodles. Top each serving with 1 T. sour cream.

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