Chicken Stroganoff Pasta

recipe
This simple chicken stroganoff recipe combines a creamy mushroom sauce with sage and wide egg noodles for a delicious twist on a classic meal.

Yield:

6 servings (serving size: about 1 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 427
Caloriesfromfat 28 %
Fat 13.5 g
Satfat 5.7 g
Monofat 4.7 g
Polyfat 1.6 g
Protein 28.7 g
Carbohydrate 47 g
Fiber 3 g
Cholesterol 101 mg
Iron 3.4 mg
Sodium 625 mg
Calcium 96 mg

Ingredients

1 tablespoon butter
1 1/2 cups chopped onion (about 1 medium)
2 teaspoons finely chopped fresh sage
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced mushrooms
1/4 cup all-purpose flour (about 1 ounce)
1 teaspoon paprika
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sherry
1 cup reduced-fat sour cream
1 tablespoon all-purpose flour
5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.

Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.

Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

Note:

Stroganoff usually consists of thin slices of beef in a mushroom-sour cream sauce and served over noodles or rice pilaf. This version keeps the classic flavors but uses chicken in place of beef and incorporates sage for a twist. Be sure to use a large skillet so there's room enough to stir in the noodles at the end.

Lia Huber,

Cooking Light

April 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note