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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Source: 2002 Milk Calendar I've lightened it a little to make it approx. 10 WW points Ingredients:
1 medium onion, chopped |
2 tablespoons sweet paprika |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 lbs skinless chicken thighs |
4 teaspoons flour |
1 cup 1% low-fat milk |
1 red pepper, chopped |
2 plum tomatoes, chopped |
1/2 cup fat free sour cream |
8 ounces uncooked spaghettini |
Directions:
1. In large, non-stick frypan which has been sprayed with veg.
2. oil, cook onions for about 2 min, add paprika, and continue cooking for 2 min more.
3. Season chicken with salt and pepper then add to pan and brown for 5 min each side.
4. Reduce heat to medium.
5. Stir 3 tsp flour into the milk and add to pan with chicken.
6. Bring to simmer, reduce heat to med.
7. low, cover and simmer for 10 min.
8. Stir in red pepper and tomatoes then cover and let simmer for 10 min more, or until there is no pink left in chicken.
9. Cook pasta according to package directions, drain and divide between 4 serving plates Remove chicken from pan, dividing between serving plates (arrange on top of pasta).
10. Reduce heat to low.
11. Whisk remaining 1 tsp flour into sour cream, then add to tomato mixture and cook for 1 min, stirring well.
12. Season with salt to taste.
13. Pour 1/4 of sauce over each serving of chicken and pasta, and garnish with parsley if desired.
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