Tuesday, February 9, 2010

Skinny Chicken Stroganoff

I really like this recipe. It comes from a Pampered Chef cookbook and even though I've included the original recipe here, I don't add the bacon. I just don't think it needs it. Feel free to add though if you'd like! This does NOT taste like stroganoff to me - but does taste wonderful nonetheless! Oh and last time I made it, I didn't have egg noodles so I used bowtie and it was just as good. Use whatever noodles you have on  hand :)

4 slices turkey bacon, cooked and crumbled
6 oz. uncooked extra-broad cholesterol-free egg noodles
3/4 c. reduced fat sour cream
1/4 c. all purpose flour
1 can (14 1/2oz) 99% fat free chicken brothe
1/4 tsp salt
1/8 tsp ground black pepper
8 oz. mushrooms, sliced
1 c. chopped onion
1 lb boneless, skinless chicken breasts, cut into 1/4" strips
1 garlic clove, pressed
2 tbsp fresh parsley

1.Cook bacon over medium heat until crisp. Remove bacon from pan, crumble and set aside.

2.Cook noodles according to the package, drain, and keep warm. Meanwhile, whisk together sour cream and flour until well blended. Gradually whisk in the chicken broth until mixture is smooth. Stir in salt and pepper; set aside.

3.Heat bacon skillet over high heat until hot. Add chicken, cook and stir for 5 minutes or until no longer pink. Remove from skillet, keep warm.

4.Reduce heat to medium. Add mushrooms, onion, and garlic. Cook and stir 3 minutes. Return chicken and reserved bacon to skillet. Stir in sour cream mixture; bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in parsley and noodles. Heat through, serve with a nice salad and enjoy!

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