Dilled Chicken Paprika

This is a delicious and nutricious dish to serve that is low in sodium and calories. From Southern Living, February 1986.

• Ready In: 45 mins
• Serves: 4

Ingredients

•  vegetable oil cooking spray
• 1  tablespoon  vegetable oil
• 2  whole boneless skinless chicken breasts, cut into 1-inch pieces (about 14.5 oz)
• 1  cup  sliced fresh mushrooms
• 1⁄2 cup  chopped onion
• 1⁄2 cup chicken broth
• 2  teaspoons paprika
• 2  teaspoons  chopped fresh dill weed (or 1 tsp dried)
• 1⁄4 teaspoon pepper
• 1  tablespoon cornstarch
• 2  tablespoons cold water
• 1 (8 ounce) carton plain low-fat yogurt
• 2  cups  hot cooked  noodles (no salt or fat added during cooking)
• 1  tablespoon  chopped fresh parsley (optional)

Directions

1. Coat a large heavy skillet with cooking spray; add 1 TB oil. Place skillet over medium heat until hot; add chicken. Heat for 3-5 minutes, stirring occasionally, until chicken is lightly browned. Remove chicken from skillet; reserve drippings.
2. Add mushrooms and onion; saute until vegetables are tender. Return chicken to skillet.
3. Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender.
4. Combine cornstarch and water; stir until smooth. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook mixture 1 minute. Remove from heat and stir in yogurt.
5. Serve immediately over noodles. Garnish with parsley, if desired.