Chicken Goulash With Egg Noodles - cooking recipe

Ingredients

12 ounces roasted red peppers, rinsed and drained
2 tablespoons tomato paste
1 tablespoon mild paprika
1 1/2 teaspoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 green bell peppers, diced
3/4 teaspoon dried dill or 3 tablespoons fresh dill
1 1/4 cups chicken broth
1/2 teaspoon salt
1 lb boneless skinless chicken breast, cut into 2 inch chunks
8 ounces wide egg noodles
1/3 cup plain nonfat yogurt
2 tablespoons flour
3 tablespoons light sour cream

Preparation

In a food processor,combine the roasted peppers,tomato paste and paprika and puree until smooth-set aside.
In a large,nonstick skillet,heat oil over medium heat and add onions and garlic.
Cook stirring frequently until the onions are lightly golden,about 4 minutes.
Add the peppers and dill and cook for 3 minutes.
Stir in the pepper puree,broth and salt and cook for 1 minute.
Add the chicken,bring to a boil,reduce to a simmer,cover and cook until the chicken is cooked through,about 5 minutes.
Meanwhile,in a large pot of boiling water,cook the noodles until tender and drain well.
In a small bowl,combine the yogurt and flour,stir into the chicken mixture and cook,uncovered,until the sauce is just thickened,about 3 minutes.
Place the noodles on 4 plates,spoon the chicken goulash on top and serve with a dollop of sour cream.