Chicken Paprika

(SERVES 4)

• 2 onions, sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 4 boneless chicken breasts, about 175 g/6 oz each
• 30 ml/2 tbsp paprika
• 400 g/14 oz/1 large can chopped tomatoes
• 228 g/8 0z/1 small can pimientos, drained and chopped
• Salt and freshly ground black pepper
• 45 ml/3 tbsp very low-fat plain yoghurt
• Chopped parsley

To Serve:

• Caraway Noodles
• Mixed Green Salad

Fry (sauté) the onions in the low-fat spread in large saucepan for 2 minutes. Add the chicken breasts and fry on each side to brown. Add the remaining ingredients except the yoghurt and parsley. Bring to the boil, reduce the heat, part-cover and simmer for 20 minutes. Taste and re-season if necessary. Remove the chicken and transfer to warmed serving plates. Stir the yoghurt into the sauce. Spoon over garnish with chopped parsley and serve with Caraway Noodles and Plain Green Salad.