I think I found this recipe in a Betty Crocker email. It’s a super simple and quick recipe. The paprika gives this recipe a little bit of a kick. I also like that it uses yogurt because it is much healthier than most sauce ingredients. The sauce is a little limited on this recipe so double it if you want a more coated recipe.
2 c. uncooked cholesterol-free noodles
1 tsp. olive oil
1/2 lb. of boneless, skinless chicken breast
1/3 c. plain fat-free yogurt
2 tsp. flour
1/2 c. chicken broth
1 tsp. chopped fresh or 1/4 tsp. dried thyme leaves
1 tsp. paprika
1/2 medium onion, cut into thin wedges
Chopped green onion (optional)
Cook and drain pasta. Cook chicken, then slice into 1/2 inch strips. In a small bowl, mix yogurt and flour. In the same skillet you cooked the chicken, heat broth, thyme, paprika, and onion to boiling. Reduce and simmer for 2 minutes, stirring occasionally. Gradually stir in yogurt mixture into broth. Stir constantly, until thickened. Add chicken back to pan to coat. Spoon over noodles and serve.
Nutrition Facts: 420 Calories. 7 g. of fat, 70 mg. cholesterol, 240 mg. sodium, 55 g. carbs, 5 g. fiber, 6 g. sugar, 37 g. protein. Recipe serves two.
- I make this recipe without the slices of onion.
- I grill the chicken because it is healthier than cooking it with oil.
- The website recommends serving this with steamed fresh broccoli.