Chicken Paprikash

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

Preparation

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.