Saturday, January 22, 2011

Chicken Paprikash - 6 points

Chicken Paprikash
3 lbs baked or rotisserie chicken meat, pulled apart
2 medium onions, chopped
1 clove garlic, minced
1 cube chicken bouillon
1/2 cup water
2 tbsp paprika
1 tsp salt
1/4 tsp black pepper
1 medium tomato, diced
1 green bell pepper, cut into 1 inch strips
1 cup fat free sour cream

1. Heat large skillet over medium heat. Spray with non-stick cooking spray. Add onions and garlic; saute until onions are tender.
2. Stir in bouillon, water, paprika, salt, black pepper, tomato, and chicken. Bring to a boil, stirring occasionally. Cover and simmer for 20 minutes.
3. Stir in bell pepper; simmer for an additional 15 minutes.
4. Stir in sour cream and leave on the stove just long enough for the contents of the skillet to reheat.
5. Yields 8, 6 point servings

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