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.
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
How to Make It
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.
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.