|Skinless boneless chicken breast||12 Ounce|
|Nonstick cooking spray||1|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green sweet pepper||1⁄2 Cup (8 tbs)|
|Chopped seeded tomato||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground black pepper||1⁄8 Teaspoon|
|Plain yogurt||8 Ounce (1 Carton)|
|All purpose flour||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
1. Rinse chicken; pat dry. Cut chicken into bite-size pieces. Spray a cold large skillet with nonstick coating. Heat over medium-high heat. Add chicken. Cook and stir 3 to 4 minutes or till chicken is no longer pink. Remove from skillet; set aside.
2. Add broth, onion, green pepper, tomato, and garlic to skillet. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or till vegetables are tender. Stir in paprika and black pepper.
3. Stir together the yogurt and flour. Add to the mixture in the skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in chicken; heat through.