2 whole chicken breasts, boneless if desired
2 c. onions, chopped very fine
4-6 tsp. paprika (preferably the more flavorful Hungarian type)
1/4 tsp. white pepper
3/4 tsp. caraway seeds
1/4 tsp. garlic powder
1 bay leaf
3/4 tsp. (or 1 cube) beef bouillon, preferably low sodium
8 oz. tomato sauce
1/2 c. water
1 c. plain lowfat yogurt

Remove the skin and bones from the chicken. Cut the meat into 3/4 inch cubes. Place all the ingredients, except the yogurt, in a Dutch oven or large pot. Simmer for 25 to 30 minutes, covered. Add more water if needed to maintain desired consistency.

At the end of the cooking time, remove the bay leaf, then serve over noodles. Top each serving with 1/4 cup of the yogurt.

This recipe produces 4 servings, each containing 235 calories and 4 grams of fat.