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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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A paprikash is a goulash made with sour cream. For a shortcut, substitute 1 1/2 pounds ready-to-eat, roasted, skinned, boned chicken breasts (such as Tyson) for the cooked chicken, or use leftover roast turkey. Ingredients:
1 tablespoon reduced-calorie stick margarine |
3 cups diced onion |
1/2 cup diced green bell pepper |
2 garlic cloves, minced |
4 cups chopped cooked chicken (about 2 pounds) |
1 1/2 cups diced plum tomato |
1/2 cup diced lean smoked ham |
2 tablespoons all-purpose flour |
2 teaspoons paprika |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 bay leaf |
1 (10 1/2-ounce) can low-salt chicken broth |
1 cup uncooked medium egg noodles |
1/2 cup low-fat sour cream |
Directions:
1. Melt margarine in a Dutch oven. Add onion, bell pepper, and garlic; sauté over medium heat 10 minutes or until tender. Add chicken, tomato, and ham; sauté 5 minutes. Stir in flour, paprika, salt, pepper, and bay leaf.
2. Add broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Discard bay leaf. Stir in noodles; cover and cook 15 minutes or until noodles are tender. Remove from heat, and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.
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