Stir the broth, flour, paprika and red pepper in a small bowl until the mixture is smooth.Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.Add the onion to the skillet. Reduce the heat to medium. Cover and cook until the onion is tender-crisp. Stir in the broth mixture. Cook and stir until the mixture boils and thickens and the chicken is cooked through. Remove the skillet from the heat.Stir in the yogurt. Serve the chicken mixture with the noodles.
1.75 cups Swanson® Chicken Broth0.25 cup all-purpose flour2 teaspoons paprika0.125 teaspoon ground red pepper1.25 pounds skinless, boneless chicken breast halves1 medium onion, sliced (about 1/2 cup)0.333 cup plain plain yogurt4 cups egg noodles(about 1/2 of a 12-ounce package), cooked and drained
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