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Chicken and Mushroom Stroganoff

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 45 mins
Total time 3 hrs, 15 mins
Yield

Serves 4 (serving size: about 1 cup)

Instead of tarragon, you can substitute fresh parsley in this classic chicken and pasta dish. 

Ingredients

  • 1 (4.5-pound) whole chicken
  • 3 quarts water (12 cups)
  • 2 teaspoons black peppercorns
  • 8 garlic cloves, crushed
  • 3 celery stalks, cut into 2-inch pieces
  • 2 carrots, cut into 2-inch pieces
  • 1 medium yellow onion, quartered
  • 1 (1-inch) piece fresh ginger, sliced
  • 7 ounces uncooked fettuccine
  • 2 teaspoons olive oil
  • 1/3 cup chopped shallots
  • 3/4 teaspoon kosher salt, divided
  • 1 (8-ounce) package sliced cremini mushrooms
  • 2 teaspoons all-purpose flour
  • 1/2 cup dry white wine
  • 1/3 cup crème fraîche
  • 1 tablespoon chopped fresh tarragon, divided
  • 1/4 teaspoon freshly ground black pepper
  • Tarragon sprigs

Nutrition Information

  • calories 408
  • fat 11.9 g
  • satfat 5.3 g
  • monofat 4.4 g
  • polyfat 1.3 g
  • protein 25 g
  • carbohydrate 42 g
  • fiber 2 g
  • cholesterol 61 mg
  • iron 2 mg
  • sodium 425 mg
  • calcium 31 mg

How to Make It

  1. Place first 8 ingredients in a large stockpot; bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is done. Place chicken on a cutting board; cool. Remove solids with a slotted spoon, reserving liquid; discard solids.

  2. Remove skin from chicken; discard skin. Remove breast halves and leg and thigh meat; reserve bones. Shred 1 chicken breast half and dark meat chicken; reserve for Shredded Chicken Tortilla Soup and Chicken Salad with Bok Choy, Almonds, and Apricots. Add bones to pan; simmer, uncovered, 1 1/2 hours, skimming surface occasionally. Discard bones. Bring stock to a boil; cook 12 minutes or until reduced to 4 1/2 cups.

  3. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.

  4. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Add shallots; sauté 1 minute. Add 1/4 teaspoon salt and mush­rooms; cook 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add wine; cook 1 minute. Add 1/2 cup stock (reserve remaining 4 cups for Shredded Chicken Tortilla Soup) and reserved 1/3 cup pasta cooking liquid; simmer 2 minutes. Cut remaining chicken breast half into 1/2-inch pieces. Stir in chicken pieces, 1/2 teaspoon salt, crème fraîche, chopped tarragon, ground pepper, and pasta. Garnish with tarragon sprigs.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.