Easy Chicken Paprikash

2 boneless, skinless chicken thighs, chopped into one inch cubes
2 tbsp olive oil
2 raw carrots, peeled and chopped
1 1/2 cups of low sodium chicken broth
1/2 cup of tomato sauce
2 tsp paprika
1 tsp ground black pepper
3 tbsp reduced fat sour cream
2 cups cooked egg noodles

Heat olive oil in a dutch oven or large sauce pan. Add chicken, stir, and allow to cook in the olive oil. When browned sprinkle on paprika and black pepper. Add broth, tomato suace, carrots, stir, and allow to cook until carrots are fork tender and the sauce has reduced. Remove from heat and allow to cool slightly. Stir in sour cream.

Makes 4 servings. Serve with 1/2 cup of boiled egg noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user LIZZYSHAW.