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1
Prepare the pasta using the package directions, omitting the salt.
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2
Drain well in a colander.
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3
Meanwhile, lightly spray a large skillet with cooking spray.
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4
Heat over medium-high heat.
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5
Cook the chicken for 4 minutes, or until lightly browned on all sides, stirring occasionally.
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6
Transfer to a plate.
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7
Reduce the heat to medium.
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8
In the same skillet, stir together the onion and paprika.
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9
Cook for 3 minutes, or until the onion is soft, stirring constantly.
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10
Stir in the tomato and broth.
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11
Cook for 2 minutes, or until hot.
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12
Return the chicken to the skillet.
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13
Bring to a simmer.
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14
Reduce the heat and simmer, covered, for 30 minutes, or until the chicken is no longer pink in the center.
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15
Using a slotted spoon, transfer the chicken, onion, and tomato to another plate.
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16
Set aside.
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17
Sprinkle the flour over the broth mixture remaining in the skillet.
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18
Cook for 2 to 3 minutes, or until the sauce has thickened, whisking constantly.
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19
In a small bowl, whisk together the yogurt and sour cream.
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20
Whisk into the sauce.
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21
Stir in the chicken mixture.
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22
Serve over the pasta.
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23
(Per serving)
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24
Calories: 238
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25
Total fat: 2.0g
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26
Saturated: 0.5g
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27
Trans: 0.0g
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28
Polyunsaturated: 0.5g
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29
Monounsaturated: 0.5g
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30
Cholesterol: 67mg
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31
Sodium: 108mg
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32
Carbohydrates: 22g
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33
Fiber: 2g
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34
Sugars: 5g
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35
Protein: 31g
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36
Calcium: 80mg
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37
Potassium: 524mg
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38
1 1/2 starch
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39
3 very lean meat
