1/2 sweet red pepper, coarsely chopped
2 tbsp. vegetable oil
3/4 c. chopped onion
1 tbsp. paprika
3/4 c. water
1 chicken bouillon cube
1/4 tsp. salt
1/8 tsp. pepper
2 whole chicken breasts, skinned & split
1 1/2 tbsp. flour
2 tbsp. water
1/2 c. plain yogurt or lowfat sour cream

Saute red pepper in oil in large skillet over medium heat for 2 minutes. Remove with slotted spoon; reserve. Add onion to skillet, saute until softened. Stir in paprika, cook, stirring constantly, 30 seconds. Add the 3/4 cup water, bouillon cube, salt and pepper. Bring to boil, add chicken, lower heat, cover and simmer 30 minutes until tender.

Mix flour and 2 tablespoons water in a cup until smooth. Remove chicken to plate. Slowly stir flour mixture into skillet; cook and stir until thickened. Stir a small amount of this into yogurt or sour cream, then add all back into skillet. Do not boil. Return chicken to pan. Serve over noodles and sprinkle with reserved sweet red peppers.