Chicken Goulash With Egg Noodles

Serve with a piece of crusty bread and a side salad for a wonderful meal.

• Ready In: 45 mins
• Serves: 4

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.