This rich Hungarian recipe can be a diet nightmare, but we lightened it up by using reduced-fat sour cream and delicious herbs and spices. Serve over noodles for a complete meal. Can’t wait to try this one!
PREP TIME: 15 MINUTES TOTAL TIME: 6 1/4 HOURS SERVINGS: 8
1 lg onion, sliced
12 boneless, skinless chicken thighs (about 2 1/2 lb total)
4 assorted bell peppers (about 2 1/4 lb total), sliced
1 c reduced-sodium chicken broth
2 Tbsp all-purpose flour
1 Tbsp smoked paprika
12 oz wide egg noodles
1/2 c reduced-fat sour cream
1/4 c coarsely chopped flat-leaf parsley
1. Put onion in lightly oiled slow cooker pot. Add chicken in 1 layer. Top with peppers. Whisk together broth, flour, and paprika. Pour into pot.
2. Cover and cook on low 6 to 7 hours or until chicken is tender and cooked through.
3. Prepare noodles per package directions and toss with sour cream. Serve chicken mixture over noodles in bowls and top with parsley.
NUTRITION (per serving; 1 generous cup chicken mixture and 1/2 cup noodles) 378 cal, 35 g pro, 36 g carb, 4 g fiber, 10 g fat, 3 g sat fat, 208 mg sodium