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