Chicken Stroganoff Pasta - Revision history

Jerome at 22:26, 19 October 2024

2024-10-19T22:26:49Z

← Older revision		Revision as of 22:26, 19 October 2024
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	=== Nutritional Information ===		=== Nutritional Information ===
	CALORIES 427(28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g		CALORIES 427(28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g
			[[Category:Dinner]]
	[[Category:~~Complete~~]]		[[Category:Main Dish]]
			[[Category:Pasta]]

Jerome at 01:42, 9 December 2007

2007-12-09T01:42:54Z

← Older revision		Revision as of 01:42, 9 December 2007
Line 62:		Line 62:
	=== Nutritional Information ===		=== Nutritional Information ===
	CALORIES 427(28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g		CALORIES 427(28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g

			[[Category:Complete]]

Erin at 22:59, 14 August 2007

2007-08-14T22:59:32Z

← Older revision		Revision as of 22:59, 14 August 2007
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			=== Description ===
			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.

	=== Ingredients ===		=== Ingredients ===
	1 tablespoon butter<br>		1 tablespoon butter<br>
Line 16:		Line 19:
	1 cup reduced-fat sour cream<br>		1 cup reduced-fat sour cream<br>
	1 tablespoon all-purpose flour<br>		1 tablespoon all-purpose flour<br>
			<br>
	5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)<br>		5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)<br>
	1/4 cup chopped fresh parsley<br>		1/4 cup chopped fresh parsley<br>

	=== ~~Description~~ ===		=== Procedure ===
	~~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~~.		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.<br>
			<br>
			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.<br>
			<br>
			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.

	=== Rating ===		=== Rating ===
Line 31:		Line 39:
	5 Favorite		5 Favorite

	~~=== Procedure ===~~
	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.<br>
	~~<br>~~
	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.<br>
	~~<br>~~
	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.

	=== Yield ===		=== Yield ===

Erin at 22:44, 14 August 2007

2007-08-14T22:44:04Z

← Older revision		Revision as of 22:44, 14 August 2007
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	=== Ingredients ===		=== Ingredients ===
	1 tablespoon butter		1 tablespoon butter<br>
	1 1/2 cups chopped onion (about 1 medium)<br>		1 1/2 cups chopped onion (about 1 medium)<br>
	2 teaspoons finely chopped fresh sage<br>		2 teaspoons finely chopped fresh sage<br>
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	1/4 teaspoon freshly ground black pepper, divided<br>		1/4 teaspoon freshly ground black pepper, divided<br>
	1 (8-ounce) package presliced mushrooms<br>		1 (8-ounce) package presliced mushrooms<br>
			<br>
	1/4 cup all-purpose flour (about 1 ounce)<br>		1/4 cup all-purpose flour (about 1 ounce)<br>
	1 teaspoon paprika<br>		1 teaspoon paprika<br>
	1 pound skinless, boneless chicken breast halves<br>		1 pound skinless, boneless chicken breast halves<br>
	1 tablespoon olive oil<br>		1 tablespoon olive oil<br>
			<br>
	1/2 cup fat-free, less-sodium chicken broth<br>		1/2 cup fat-free, less-sodium chicken broth<br>
	2 tablespoons sherry<br>		2 tablespoons sherry<br>

Erin at 00:04, 4 August 2007

2007-08-04T00:04:13Z

@@ Line 1: / Line 1: @@
-http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599613
+=== Ingredients ===
+tablespoon butter
-Chicken Stroganoff Pasta
+1/2 cups chopped onion (about 1 medium)<br>
-From  Cooking Light
+teaspoons finely chopped fresh sage<br>
 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.
-tablespoon butter
+=== Rating ===
-1/2 cups chopped onion (about 1 medium)
+Recipe Rating based on a scale of 1-5:
-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.
+Not very good; not recommneded
 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.
-Yield: 6 servings (serving size: about 1 2/3 cups)
+=== Date ===
-Lia Huber
+=== Source ===
 Cooking Light, APRIL 2007

Erin at 02:10, 14 May 2007

2007-05-14T02:10:36Z

New page

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599613

Chicken Stroganoff Pasta
From Cooking Light

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.

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

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.

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

NUTRITION PER SERVING
CALORIES 427(28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g

Lia Huber
Cooking Light, APRIL 2007