This is like a chicken version of beef stroganoff.
8 oz whole wheat linguine
4 boneless chicken breasts, cut into bite-sized pieces
1/2 t salt
1/4 t pepper
2 t oil
1 large onion, chopped
1 clove garlic, minced
3/4 C chicken broth
2 t paprika
1-1/2 C broccoli pieces
1 C fat-free sour cream
Cook the linguine in boiling water until tender. Drain and keep warm.
Meanwhile, sprinkle the chicken with salt and pepper and saute in the oil for 7-8 minutes over medium heat. Remove to a plate. In the same skillet, add the onion, garlic, and 3 T of the broth. Cook, stirring, for about 5 minutes, until the onion is tender. If it sticks, add a little more broth.
Stir in the paprika and the remaining broth, then add the chicken and broccoli. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, until vegetables are tender.
Stir in sour cream and heat through (do not boil). Serve over the linguine.