May 24, 2008

Creamy Chicken Paprikash

8 ounces whole wheat linguine
4 boneless, skinless chicken breast halves, cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 large onion, chopped
1 clove garlic, minced
¾ cup chicken broth
2 teaspoons ground paprika
1 ½ cups broccoli florets
1 cup fat-free sour cream

Prepare the linguine according to package directions. Drain and cover to keep warm. Meanwhile, sprinkle the chicken with the salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Add the chicken and cook, stirring, for 7 to 8 minutes, or until the pieces begin to brown. Remove to a plate and set aside.

Add the onion, garlic, and 3 tablespoons of the broth to the skillet. Cook, stirring, for 5 minutes, or until the onion is tender. (Add more broth if necessary to prevent burning.) Stir in the paprika and cook for 1 minute. Stir in the remaining broth, then add the chicken and broccoli. Bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, or until the vegetables are tender. Stir the sour cream into the chicken mixture. Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil.) Serve the chicken over the linguine.

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