Mushroom and Chicken Stroganoff
Recipe from Diabetic Living

Using light dairy sour cream makes a creamy, but lower fat, sauce for this quick chicken dinner.


Mushroom and Chicken Stroganoff


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Total Time: 25 mins
Servings: 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
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Ingredients
 
savings in
 
  • 1  8-ounce carton  light dairy sour creamOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 1  tablespoon  Worcestershire-style marinade for chickenOn Sale
  • 1/2  teaspoon  dried thyme, crushedOn Sale
  • 1/2  teaspoon  instant chicken bouillon granulesOn Sale
  • 1/4  teaspoon  ground black pepperOn Sale
  • 1/2  cup  waterOn Sale
  • 1  8-ounce package  fresh mushrooms, slicedOn Sale
  • 1  tablespoon  canola oil or olive oilOn Sale
  • 1  medium  onion, choppedOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 2-1/2  cups  coarsely shredded cooked chickenOn Sale
  • 3  cups  hot cooked wide noodlesOn Sale
  • 1    tomato, choppedOn Sale

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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