Chicken Paprika With Noodles - cooking recipe

Ingredients

3 Tbsp. vegetable oil
2 whole boneless, skinned chicken breasts, cut in 1 1/2-inch pieces
1 c. sliced mushrooms
1/2 c. chopped onion
1/2 c. chicken broth
1 Tbsp. paprika
1/2 tsp. dried dill weed
1/4 tsp. pepper
1 Tbsp. cornstarch, mixed with 2 Tbsp. water
1 c. low-fat plain yogurt
4 oz. (2 1/2 c.) uncooked noodles, cooked without salt

Preparation

In 5-quart Dutch oven, heat 2 tablespoons of oil over medium heat. Add chicken. Cook, stirring, 3 to 5 minutes or until white. Remove. Heat remaining 1 tablespoon oil in Dutch oven. Add mushrooms and onion. Cook, stirring, 2 minutes or until tender. Add chicken and next 4 ingredients. Cover. Reduce heat and simmer 10 minutes or until chicken is tender. Re-stir cornstarch mixture. Add to chicken mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in yogurt. Serve over noodles. Makes 4 servings.