Chicken Paprikash

4 servings

• 2 Tablespoons olive oil
• 2 cups sliced onions
• 1 cup sliced red bell pepper
• 2 cloves minced garlic
• 1 Tablespoon plus 1 1/2 tsp all-purpose flour
• 2 teaspoons Hungarian paprika
     (Hungarian is sweeter)
• 1 cup fat-free chicken broth
• 1 pound skinless boneless chicken
     breasts, cut into 2x1-inch strips
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups hot cooked noodles
•    snipped fresh parsley
•    crushed red pepper
• 3/4 cup nonfat yogurt

Spoon yogurt into large strainer lined with double thickness of cheescloth. Place bowl beneath, but not touching strained, to catch liquid. Let stand at room temperature 15 minutes. Scrape yogurt into small bowl, discard liquid.

Heat oil in large dutch oven over medium-high heat. Add onions, pepper strips and garlic, stir well. Cover and cook, 10 to 15 minutes, or until tender, stirring occasionally. Sprinkle in flour and paprika; cook uncovered 1 minute, stirring constantly (pan will seem very dry).

Stir in broth; increase heat to medium-heat. Cook 3 minutes, or until sauce thickens and boils, stirring constantly. Add chicken; stir well and return to boil. Reduce heat to low; cover and simmer 8 to 10 minutes, or until chicken is cooked through. Remove from heat; uncover and let cool slightly.

Stir a little of the hot chicken sauce into yogurt; slowly add yogurt to chicken, stirring constantly. Stir in salt and pepper. To serve, Spoon chicken mixture over hot cooked noodles; garnish with parsley, chili peppers and fresh herb sprigs

Bon appetit!