Mushroom and Chicken Stroganoff
Using light dairy sour cream makes a creamy, but lower fat, sauce for this quick chicken dinner.
Total Time:
25 mins
Servings:
6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
Ingredients
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1 8-ounce carton light dairy sour cream
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2 tablespoons all-purpose flour
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1 tablespoon Worcestershire-style marinade for chicken
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1/2 teaspoon dried thyme, crushed
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1/2 teaspoon instant chicken bouillon granules
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1/4 teaspoon ground black pepper
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1/2 cup water
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1 8-ounce package fresh mushrooms, sliced
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1 tablespoon canola oil or olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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2-1/2 cups coarsely shredded cooked chicken
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3 cups hot cooked wide noodles
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1 tomato, chopped
Directions
1.
In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
2.
In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
3.
Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
4.
Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
Easy version
Use purchased presliced mushrooms, bottled minced garlic, and refrigerated or frozen chopped chicken; omit the bouillon granules.
Nutrition information
Calories 322, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 88 mg, Sodium 191 mg, Carbohydrate 29 g, Total Sugar 3 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 8%, Iron 13%. Exchanges: Vegetable .5, Starch 1.5, Lean Meat 2.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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