2 tbsp. olive oil
2 red peppers, sliced
12 oz. mushrooms, sliced
3 tbsp. tomato paste
2 tbsp. paprika
1/2 tsp. thyme, crumbled
1 lb. chicken, sliced
Egg noodles
1 lb. onions, sliced
2 tbsp. flour
1 c. chicken broth
2 tbsp. dry sherry
2 tsp. salt
1/8 tsp. ground hot red pepper
1 c. low-fat plain yogurt

Heat 1 tablespoon oil in large skillet. Add onions and peppers. Cook, stirring occasionally, 8 minutes or until tender. Remove to bowl. Stir flour into skillet. Cook, whisking continually, 2-3 minutes. Stir in mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot pepper and onion mixture. Cover; simmer 5 minutes. Add thinly sliced chicken to skillet. Cook, uncovered, 5 minutes or until no longer pink. Remove from heat for 10-15 minutes. Stir in yogurt and blend until smooth. Spoon over noodles. 233 calories per serving; 8 grams fat.