Here’s another recipe from the Cooking Light cookbooks, although it is altered and probably not quite as “light” as it started out to be. This was fairly quick to make and really scrumptious. Hearty, creamy and full of flavor. I think you’ll enjoy it!
5 slices of bacon
1 white onion, chopped
2 lbs chicken tenders, cut into bite sized pieces
1 ½ cups chicken broth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ cup dry white wine
2 cloves garlic, minced
16 oz low fat sour cream
4 tablespoons flour
8 oz no-yolk egg noodles, cooked and drained
Flat leaf Parsley, chopped for garnish
Cook bacon in large non-stick skillet. Remove bacon from pan and drain on paper towels. Leave about 2 tablespoons of grease in pan. Add chopped onion and sauté for about 5 minutes. Add chicken tender pieces; sauté for another 5 minutes.
Add broth, salt, pepper, paprika, wine and garlic to pan. Bring to a boil. Cover and reduce heat; cook for 10 minutes.
Combine sour cream and flour, stirring until smooth. Add sour cream to pan and bring to a boil. Reduce heat and simmer for 2 minutes. Add cooked noodles and stir to combine. Continue to simmer until some of the sauce is absorbed by the noodles.
Garnish with chopped parsley. Serve this delicious meal and enjoy the creamy and decadent treat.