Cooking Directions

• Stir the broth, flour, paprika and red pepper in a small bowl until the mixture is smooth.
• Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides.
• Add the onion to the skillet. Reduce the heat to medium.  Cover and cook until the onion is tender-crisp.  Stir in the broth mixture. Cook and stir until the mixture boils and thickens and the chicken is cooked through. Remove the skillet from the heat.
• Stir in the yogurt. Serve the chicken mixture with the noodles.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 0.25 cup all-purpose flour
• 2 teaspoons paprika
• 0.125 teaspoon ground red pepper
• 1.25 pounds skinless, boneless chicken breast halves
• 1 medium onion, sliced (about 1/2 cup)
• 0.333 cup plain plain yogurt
• 4 cups egg noodles(about 1/2 of a 12-ounce package), cooked and drained