Chicken Stroganoff Pasta Recipe

Name: Chicken Stroganoff Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Melt butter in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; saute 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
2
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. Saute 4 minutes or until chicken is done. Add chicken to mushroom mixture.
3
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.
4
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.

1615

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon butter, 1 1/2 cups chopped onion (about 1 medium), 2 teaspoons finely chopped fresh sage, 1 1/4 teaspoons salt, divided, and more.

Yes, Chicken Stroganoff Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stroganoff Pasta

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