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

1 tablespoon butter

1 1/2 cups chopped onion (about 1 medium)

2 teaspoons finely chopped fresh sage

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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

=== ~~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.

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 ===

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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.

~~ ~~

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 ===

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=== 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

[[Category:Dinner]]

[[Category:Main Dish]]

[[Category:Pasta]]

@@ Line 1: / Line 1: @@
+=== 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 ===
-tablespoon butter
+tablespoon butter<br>
 1/2 cups chopped onion (about 1 medium)<br>
 teaspoons finely chopped fresh sage<br>
@@ Line 6: / Line 9: @@
 /4 teaspoon freshly ground black pepper, divided<br>
 (8-ounce) package presliced mushrooms<br>
+<br>
 /4 cup all-purpose flour (about 1 ounce)<br>
 teaspoon paprika<br>
 pound skinless, boneless chicken breast halves<br>
 tablespoon olive oil<br>
+<br>
 /2 cup fat-free, less-sodium chicken broth<br>
 tablespoons sherry<br>
 cup reduced-fat sour cream<br>
 tablespoon all-purpose flour<br>
+<br>
 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)<br>
 /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 ===
@@ Line 29: / Line 39: @@
 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 ===
@@ Line 58: / Line 62: @@
 === 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
+[[Category:Dinner]]
+[[Category:Main Dish]]
+[[Category:Pasta]]