Chicken Paprika - cooking recipe

Ingredients

2 tsp. vegetable oil
1 c. coarsley chopped onion
1/4 tsp. garlic powder (more if preferred or fresh minced garlic)
4 tsp. paprika
1/4 tsp. pepper (better with white pepper)
1 c. chicken bouillon
1/2 c. water
2 c. skinned and cooked chicken
1 c. frozen peas
1 c. low-fat plain yogurt
2 c. hot cooked noodles

Preparation

Heat the oil in a large skillet and add the onion, garlic, paprika and pepper.
Cook until tender, stirring frequently.
Add the bouillon.
Blend the cornstarch in the 1/2 cup water and add to the skillet; stir until smooth.
Bring to a boil, stirring constantly.
Add the chicken and peas and boil for 1 minute. Remove from heat and stir in the yogurt until blended.
Serve over the hot noodles.
Calories per serving:
320.
Fats per serving are less than 20%.