• Servings: 6
• 2 1/2 cup dried no-yolk noodles (could sub wheat noodles)
• 6 bnless, sknless chicken breast halves, all fat removed
• Vegetable oil spray
• 1 medium red onion, thinly sliced (about 1 cup)
• 2 tbsp paprika (sweet Hungarian paprika preferred)
• 14 oz. canned diced tomatoes (No salt)
• 1/2 cup low-sodium chicken broth
• 1/2 cup fat-free plain yogurt
• 2 tbsp fat-free sour cream
• 2 tbsp all-purpose flour
• 2 tbsp + water (to make Flour Slurry)

1. 1. Cook noodles accordingly.
2. Drain and set aside.
3. 2. Cut chicken into bite-size pieces.
4. 3. Heat sprayed skillet over med. heat.
5. Add chicken and brown lightly on all sides. Remove from skillet.
6. 4. Add onion and paprika to skillet.
7. Cook 2-3 mintes, or until onion is translucent, stirring constantly.
8. 5. Stir in tomato and broth; cook for 2-3 minutes or until hot.
9. 6.Return chicken to skillet.
10. Reduce heat and simmer, covered for 30 minutes or until tender.
11. 7. Meanwhile, in a small bowl, whisk together yogurt and sour cream.
12. Set aside.
13. 8. Using a slotted spoon, remove chicken and vegetables from skillet.
14. Set aside.
15. 9. Pour flour slurry into skillet; cook for 2-3 minutes, or until sauce has thickened, whisking constantly.
16. 10. Whisk in yogurt mixture.
17. 11. Return chicke and vegetables to skillet; stir.
18. 12. Put noodles on large platter and top with chicken mixture.
19. Serves 6, 1 cup per serving. 342 calories, 2g total fat, 3 g fiber

(Low-Salt Cookbook by the American Heart Association)