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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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rated 8 of 10 by 1 husband Ingredients:
4 pounds *chicken breast |
2 tablespoons *olive oil |
2 cups *onion |
7 teaspoons *paprika |
3 cups *chicken broth |
1/2 cup *dry white wine |
16 oz *fat free sour cream |
4 tablespoons *flour |
13 ounce *ronzoni whole wheat pasta |
Directions:
1. Cook pasta according to instructions on the box.
2. Cut chicken into 1/4 inch chunks
3. In a skillet cook chicken in hot oil for about 15 minutes or until lightly browed, set aside.
4. Add onion and paprika to skillet and cook until onion is tender, add chicken and mix to coat chicken with paprika, Add broth and wine and bring to a boil; reduce heat and simmer for 40 minutes. Transfer chicken to platter and keep warm.
5. Measure 3 cups juices, adding water if necessary.
6. In a bowl stir together sour cream and flower, gradually mix in juices.
7. Pour into skillet and stir until thick and bubbly. Combine pasta, sauce and chicken and serve.
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