CHICKEN PAPRIKASH WITH NOODLES

8 ounces wide noodles
2 whole chicken breasts, skinned and boned
1 onion
1/2 pound Fresh Mushrooms
1/2 cup part-skim ricotta cheese
3 tablespoons fresh parsley
1/2 cup white wine
salt and pepper to tast
1 tablespoon paprika

Cook noodles according to package directions.
Cut the cutlets into bite-size cubes.
Thinly slice onion.  Leave mushrooms whole.
Puree ricotta and parsley in blender.
Spray a non-stick skillet with pam.  
Arrange chicken cubes in a single layer
Cook uncovered, until evenly browned.
Stir in onions and wine.  
Simmer until onion is tender, crunchy about 3 minutes.
Stir in mushrooms until heated through and most of
the wine has evaporated, about 1 - 2 minutes.
Remove from heat and season with salt and pepper.
Stir in ricotta mixture.  Stir until chicken and mushrooms
are coated with a thick sauce.  Spoon over hot drained 
noodles.  Top with paprika and serve.

Makes 6 servings
Per Serving: 276 calories / 5g fat / ? fiber