Chicken Paprikas Over Egg Noodles

Name: Chicken Paprikas Over Egg Noodles
Total time: 40 min
Yield: Four servings
Ingredients: 2 teaspoons olive oil; 2 large onions, peeled, halved and thinly sliced; 2 tablespoons sweet paprika; 1 cup rich fowl glaze (see recipe); 1 10-ounce package frozen baby peas; 1 pound wide egg noodles; 1/2 cup plain low-fat yogurt; 1 tablespoon salt; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 40 minutes
Rating: 4(15)
Comments: Read comments

Featured in: FOOD; In the Wings

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Ingredients

Yield:Four servings

2teaspoons olive oil
2large onions, peeled, halved and thinly sliced
2tablespoons sweet paprika
1cup rich fowl glaze (see recipe)
110-ounce package frozen baby peas
1pound wide egg noodles
½cup plain low-fat yogurt
1tablespoon salt
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Heat the olive oil in a large nonstick skillet over medium-low heat. Add the onions and cook until very soft, about 15 minutes. Sprinkle the paprika over the onions and continue cooking for 5 minutes. Stir in the fowl glaze and cook 5 minutes. Add the peas and cook until heated through, about 2 minutes.
Step 2
Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 8 minutes. Drain. Remove the onion mixture from the heat and whisk in the yogurt. Stir in the salt and pepper to taste. Divide the noodles among 4 plates. Spoon the paprikas over the noodles and serve immediately.

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