Chicken Stroganoff Pasta: Difference between revisions
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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 === | |||
1 tablespoon butter<br> | |||
1 1/2 cups chopped onion (about 1 medium)<br> | |||
2 teaspoons finely chopped fresh sage<br> | |||
1 1/4 teaspoons salt, divided<br> | |||
1/4 teaspoon freshly ground black pepper, divided<br> | |||
1 (8-ounce) package presliced mushrooms<br> | |||
<br> | |||
1/4 cup all-purpose flour (about 1 ounce)<br> | |||
1 teaspoon paprika<br> | |||
1 pound skinless, boneless chicken breast halves<br> | |||
1 tablespoon olive oil<br> | |||
<br> | |||
1/2 cup fat-free, less-sodium chicken broth<br> | |||
2 tablespoons sherry<br> | |||
1 cup reduced-fat sour cream<br> | |||
1 tablespoon all-purpose flour<br> | |||
<br> | |||
5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)<br> | |||
1/4 cup chopped fresh parsley<br> | |||
=== 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. | |||
=== Rating === | |||
Recipe Rating based on a scale of 1-5: | |||
1 Not very good; not recommneded | |||
2 Not a favorite | |||
3 Okay; has procedural or ingredient issues; may make again or improve | |||
4 Good; will make again | |||
5 Favorite | |||
=== Yield === | |||
6 servings (serving size: about 1 2/3 cups) | |||
=== Date === | |||
=== Source === | |||
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599613<br> | |||
Lia Huber<br> | |||
Cooking Light, APRIL 2007 | |||
=== Prep Time === | |||
=== Cook Time === | |||
=== Notes === | |||
=== 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:Main Dish]] | |||
[[Category:Pasta]] |
Latest revision as of 22:26, 19 October 2024
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
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
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.
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.
Rating
Recipe Rating based on a scale of 1-5:
1 Not very good; not recommneded 2 Not a favorite 3 Okay; has procedural or ingredient issues; may make again or improve 4 Good; will make again 5 Favorite
Yield
6 servings (serving size: about 1 2/3 cups)
Date
Source
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599613
Lia Huber
Cooking Light, APRIL 2007
Prep Time
Cook Time
Notes
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