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Categories:
margarine onion green bell pepper garlic chicken tomato lean smoked ham flour paprika salt pepper bay leaf low-salt chicken broth egg noodles low-fat sour cream
Viewed: 96 - Published at: a year agoIngredients
- 1 tablespoon reduced-calorie stick margarine
- 3 cups diced onion
- 1/2 cup diced green bell pepper
- 2 garlic cloves, minced
- 4 cups chopped cooked chicken (about 2 pounds)
- 1 1/2 cups diced plum tomato
- 1/2 cup diced lean smoked ham
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 cup uncooked medium egg noodles
- 1/2 cup low-fat sour cream
Method
- Melt margarine in a Dutch oven. Add onion, bell pepper, and garlic; saute over medium heat 10 minutes or until tender. Add chicken, tomato, and ham; saute 5 minutes. Stir in flour, paprika, salt, pepper, and bay leaf.
- Add broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Discard bay leaf. Stir in noodles; cover and cook 15 minutes or until noodles are tender. Remove from heat, and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.
