Chicken Paprikash with Broccoli



4 boneless, skinless chicken breast halves (1 pound),

cut into bite-size pieces

1/2 tsp salt ( optional )

1/4 tsp ground black pepper

1 large onion, chopped

1 clove garlic, minced

3/4 cup defatted chicken broth

2 tsp paprika

1 large sweet red pepper, chopped

1 1/2 cups broccoli florets

12 oz egg (no-yolk) noodles

1 cup nonfat sour cream



Sprinkle the chicken with the salt (if using) and black pepper. Coat

a large no-stick skillet with no-stick spray. Place over medium heat

and add the chicken. Cook, stirring, for 7 to 8 minutes, or until the

pieces begin to brown. Remove and set aside. Add the onions, garlic

and 3 Tbs of the broth to the skillet. Cook, stirring, for 5 minutes,

or until the onions are tender. (If necessary, add more broth to

prevent sticking.) Stir in the paprika and cook for 1 minute. Stir in

the remaining broth, then add the chicken, red peppers and broccoli.

Bring to a boil. Reduce the heat, cover and simmer for 20 minutes, or

until the vegetables are tender. Meanwhile, cook the noodles

according to the package directions. Drain and cover the noodles to

keep warm. Stir the sour cream into the chicken mixture. Cook,

stirring, over low heat for 1 to 2 minutes, or until heated through.

(Do not boil.) Serve the chicken over the noodles.