Ingredients
2
cups uncooked cholesterol-free noodles (4 oz)
1
teaspoon olive or vegetable oil
1/2
lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3
cup Yoplait® Fat Free plain yogurt (from 32-oz container)
2
teaspoons Gold Medal™ all-purpose flour
1/2
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1
teaspoon paprika
1/2
medium onion, cut into thin wedges
Chopped green onion, if desired
Preparation
Cook and drain noodles as directed on package, omitting salt.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
