- 2 cups eggless noodles (cook until al dente)
- 1/4 cup sliced tomato
- 4 – 4 oz sliced chicken breast
- 1 tsp Hungarian paprika
- 1/2 cup sliced onion
- 1 tbs all purpose flour
- 1/2 cup chicken broth
- 1/4 cup frozen green peas
- 1 tsp salt
- 1/2 cup non-fat sour cream
Place a large skillet over a medium heat. When it is hot add chicken breasts, cook for 3 minutes, turn and cook for 3 minutes more to sear chicken. Remove the chicken. Reduce the heat to low. Add the onion to the skillet and sauté for 3 minutes or until translucent. Add the broth, salt, paprika, tomato, green peas and stir to a gentle simmer for 15 minutes.
Blend flour and sour cream and add to skillet, stirring frequently. Cook until sauce thickens. Mix in noodles, serve chicken over pasta and vegetables.
27 grams protein, 5 grams fat, 45 grams carbohydrates, 350 calories