Easy Chicken Paprikash
INGREDIENTS | SERVES 4
- 1 recipe Condensed Cream of Chicken Soup
- ½ cup skim milk
- 2 teaspoons paprika
- ⅛ teaspoon ground red pepper (optional)
- ¼ pound (4 ounces) chopped cooked boneless, skinless chicken
- 1½ cups sliced steamed mushrooms
- ½ cup diced steamed onion
- ½ cup nonfat plain yogurt
- 4 cups cooked medium-sized egg noodles
In saucepan, combine soup, skim milk, paprika, and pepper (if using); whisk until well mixed. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and stir in chicken, mushrooms, and onion; cook until chicken and vegetables are heated through, about 10 minutes. Stir in yogurt.
To serve, put 1 cup of warm, cooked noodles on each of 4 plates. Top each portion with an equal amount of chicken mixture.
Garnish by sprinkling with additional paprika, if desired.
PER SERVING, using equal amounts of light and dark meat chicken: Calories: 376 | Protein: 22g Carbohydrates: 58g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 135mg | Fiber: 4g | PCF Ratio: 23-62-15 Exchange Approx.: ½ Very Lean Meat, ½ Lean Meat, 2½ Starches, 1 Vegetable, 1 Skim Milk
For Best Results …
Mock condensed soup recipes are used in the dishes in this book so that you know the accurate information. In all cases, you can substitute commercial canned condensed soups; however, be sure to use the lower-fat and lower sodium varieties.
