Dilled Chicken Paprika - cooking recipe

Ingredients

vegetable oil cooking spray
1 tablespoon vegetable oil
2 whole boneless skinless chicken breasts, cut into 1-inch pieces (about 14.5 oz)
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chicken broth
2 teaspoons paprika
2 teaspoons chopped fresh dill weed (or 1 tsp dried)
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
1 (8 ounce) carton plain low-fat yogurt
2 cups hot cooked noodles (no salt or fat added during cooking)
1 tablespoon chopped fresh parsley (optional)

Preparation

Coat a large heavy skillet with cooking spray; add 1 TB oil. Place skillet over medium heat until hot; add chicken. Heat for 3-5 minutes, stirring occasionally, until chicken is lightly browned. Remove chicken from skillet; reserve drippings.
Add mushrooms and onion; saute until vegetables are tender. Return chicken to skillet.
Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender.
Combine cornstarch and water; stir until smooth. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook mixture 1 minute. Remove from heat and stir in yogurt.
Serve immediately over noodles. Garnish with parsley, if desired.