1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 Rating

Traditionally made with beef and sour cream, our low-fat version uses chicken and yogurt.

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Ingredients

Directions

  • Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.

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  • Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.

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  • Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.

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  • In a small bowl stir together yogurt, flour, paprika, and salt.

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  • Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.

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Nutrition Facts

321 calories, 90 mg cholesterol, 369 mg sodium, 29 g carbohydrates, 27 g protein.


Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0