Chicken Stroganoff with Yogurt

(Original recipe makes 4 servings)

Ingredients

14 ounces pasta
2 tablespoons butter
3-4 green onions, thinly sliced
2 cups sliced mushrooms
1 1/2 pounds, boneless, skinless chicken, cut into small pieces
11/2 teaspoons paprika
2 tablespoons all-purpose flour
Salt and pepper
1/2 cup yogurt (Greek or plain)
1 1/2 cups broth (either chicken, veg or meat)
1/4 cup chopped fresh parsley

Directions:

Cook the pasta in a hot and boiling water, drain, and keep them warm.

In a medium-sized skillet, melt the butter over the medium to low heat; add the scallions (keep two tablespoons for the top of your dish). Cook for one minute.
Add the mushrooms, season them with salt and pepper, and cook until they begin to lightly brown. Add the chicken. Cook, and stir, until the chicken browns, about 2-3 minutes.
Add the flour and paprika, stir for a couple of seconds.
Add the broth and bring the mixture to a boil.
Reduce the heat to low, and let the chicken cook and thickened, about 10 minutes. Stir in the yogurt and simmer for 2-3 more minutes.
Divide cooked noodles between individual serving plates. Add chicken mixture.
Top with chopped fresh parsley, chopped scallions, paprika, and yogurt.

My Notes:

• You can also serve this dish with Basmati Rice or steamed vegetables