Chicken & Noodles Paprika

An old family favorite of ours is Chicken Paprika. My parents have been making this ever since I can remember. I'll have to make it, and post it as well some day. This is a healthier, quicker version of the original. The one we make is usually served on rice or alone with some mashed potatoes. This version is served on egg noodles. A little different. The taste for me just wasn't there. There wasn't any heat or spice, and it, to me, was bland. Maybe it's because I'm from the South, and we like TONS of flavor in our food. I don't know. But, I'm gonna post anyways. 

INGREDIENTS

• 2 cups uncooked cholesterol-free noodles (4 oz) - I used No Yolks.
• 1 tsp olive or vegetable oil
• 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/3 cup fat free plain yogurt - I used Dannon Greek plain yogurt.
• 2 tsp all-purpose flour
• 1/2 cup reduced-sodium chicken broth
• 1 tsp chopped fresh or 1/4 teaspoon dried thyme leaves - I used dried.
• 1 tsp paprika
• 1/2 medium onion, cut into thin wedges - I didn't have an onion handy, so this was omitted in my recipe.
• Chopped green onion, if desired
  

DIRECTIONS

1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.

Recipe source: Betty Crocker