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Chicken Paprikash

Yield 7 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 290
  • caloriesfromfat 29 %
  • fat 9.3 g
  • satfat 2.9 g
  • monofat 2.7 g
  • polyfat 1.5 g
  • protein 34.4 g
  • carbohydrate 16.2 g
  • fiber 2.4 g
  • cholesterol 100 mg
  • iron 2.4 mg
  • sodium 322 mg
  • calcium 55 mg

How to Make It

  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.