Chicken Stroganoff Pasta
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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
