4 oz. white or crimini mushrooms, sliced (about 2 c.)
1 1/4 lbs. skinless, boneless chicken thighs, cut into chunks
2 T. all-purpose flour
1 t. paprika, plus more for topping
Freshly ground pepper
1 T. Worcestershire sauce
1 c. fat-free low-sodium chicken or mushroom broth
1/2 c. sour cream, plus more for topping
2 T. chopped fresh parsley
Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.
Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.
Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.
Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.
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