Chicken Goulash With Egg Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with a piece of crusty bread and a side salad for a wonderful meal. Ingredients:
12 ounces roasted red peppers, rinsed and drained |
2 tablespoons tomato paste |
1 tablespoon mild paprika |
1 1/2 teaspoons olive oil |
2 medium onions, chopped |
4 garlic cloves, minced |
2 green bell peppers, diced |
3/4 teaspoon dried dill or 3 tablespoons fresh dill |
1 1/4 cups chicken broth |
1/2 teaspoon salt |
1 lb boneless skinless chicken breast, cut into 2 inch chunks |
8 ounces wide egg noodles |
1/3 cup plain nonfat yogurt |
2 tablespoons flour |
3 tablespoons light sour cream |
Directions:
1. In a food processor,combine the roasted peppers,tomato paste and paprika and puree until smooth-set aside.
2. In a large,nonstick skillet,heat oil over medium heat and add onions and garlic.
3. Cook stirring frequently until the onions are lightly golden,about 4 minutes.
4. Add the peppers and dill and cook for 3 minutes.
5. Stir in the pepper puree,broth and salt and cook for 1 minute.
6. Add the chicken,bring to a boil,reduce to a simmer,cover and cook until the chicken is cooked through,about 5 minutes.
7. Meanwhile,in a large pot of boiling water,cook the noodles until tender and drain well.
8. In a small bowl,combine the yogurt and flour,stir into the chicken mixture and cook,uncovered,until the sauce is just thickened,about 3 minutes.
9. Place the noodles on 4 plates,spoon the chicken goulash on top and serve with a dollop of sour cream.
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