Creamy Chicken Paprikash - cooking recipe

Ingredients

8 ounces whole wheat linguine
4 boneless skinless chicken breast halves, cut into bite sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
1 garlic clove, minced
3/4 cup chicken broth
2 teaspoons ground paprika
1 1/2 cups broccoli florets
1 cup nonfat sour cream

Preparation

Prepare linguine as directed. Drain and cover to keep warm.
Meanwhile, sprinkle the chicken with salt and pepper.
Heat a large, non-stick skillet coated with cooking spray over medium heat.
Add the chicken and cook, stirring, for 7-8 minutes or until the pieces begin to brown.
Remove to a plate and set aside.
Add onion, garlic, and 3 tablespoons of the broth to the skillet.
Cook, stirring, for 5 minutes or until onion is tender. (Add more broth if necessary to prevent sticking.).
Stir in paprika and cook for 1 minute.
Stir in remaining broth. Then add chicken and broccoli. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.
Stir in the sour cream.
Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil.).
Serve over Linguine.