Chicken Stroganoff Pasta

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

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Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 28%
  • Fat: 13.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.7g
  • Carbohydrate: 47g
  • Fiber: 3g
  • Cholesterol: 101mg
  • Iron: 3.4mg
  • Sodium: 625mg
  • Calcium: 96mg

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

  1. 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.
  2. 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.
  3. 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.

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