Chicken Stroganoff

    6 cups water
    5 ounces noodles (about 3 cups)
    Nonstick spray coating
    1/2 cup chopped onion
    1 tablespoon cooking oil
    12 ounces boned skinless chicken breast halves, cubed
    1 (8 oz.) carton plain low-fat yogurt
    2 tablespoons all-purpose flour
    1 teaspoon paprika
    1/4 teaspoon salt
    2 (4 oz.) cans sliced mushrooms

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions.
Drain well; set aside. Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in
skillet until nearly tender. Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken
is tender and no longer pink. In a small bowl stir together yogurt, flour, paprika, and salt. 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.

Nutritional Information:
    calories: 321, total fat: 10g, cholesterol: 90mg, sodium: 369mg, carbohydrate: 29g, protein: 27g