Richly colored with paprika, this traditional Hungarian entrée is full bodied and satisfying. It goes well with Balsamic-Marinated Vegetables (page 78).
Recipe information
Yield
Serves 6; 1 cup per serving
Ingredients
Preparation
Step 1
Prepare the pasta using the package directions, omitting the salt. Drain well in a colander.
Step 2
Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium-high heat. Cook the chicken for 4 minutes, or until lightly browned on all sides, stirring occasionally. Transfer to a plate. Reduce the heat to medium.
Step 3
In the same skillet, stir together the onion and paprika. Cook for 3 minutes, or until the onion is soft, stirring constantly. Stir in the tomato and broth. Cook for 2 minutes, or until hot.
Step 4
Return the chicken to the skillet. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes, or until the chicken is no longer pink in the center. Using a slotted spoon, transfer the chicken, onion, and tomato to another plate. Set aside.
Step 5
Sprinkle the flour over the broth mixture remaining in the skillet. Cook for 2 to 3 minutes, or until the sauce has thickened, whisking constantly.
Step 6
In a small bowl, whisk together the yogurt and sour cream. Whisk into the sauce. Stir in the chicken mixture. Serve over the pasta.
Nutrition Information
Step 7
(Per serving)
Step 8
Calories: 238
Step 9
Total fat: 2.0g
Step 10
Saturated: 0.5g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 0.5g
Step 14
Cholesterol: 67mg
Step 15
Sodium: 108mg
Step 16
Carbohydrates: 22g
Step 17
Fiber: 2g
Step 18
Sugars: 5g
Step 19
Protein: 31g
Step 20
Calcium: 80mg
Step 21
Potassium: 524mg
Dietary Exchanges
Step 22
1 1/2 starch
Step 23
3 very lean meat
