Chicken Stroganoff
- SERVES
- 4
- SERVING SIZE
- 6-ounces chicken, 1/2 cup noodles, and 1/4 cup sauce
- COOK TIME
- 15 Min
Our Chicken Stroganoff is a classic take on the old-fashioned recipe you love. But we've lightened it up so it's fit for a diabetes diet. No-yolk egg noodles are our secret, and they can be yours, too!
What You'll Need
- 1 small onion, chopped
- 1/2 pound fresh mushrooms, sliced
- 1 1/2 pound boneless, skinless chicken breasts, cut into thin strips
- 1 (10-3/4-ounce) can reduced-fat, low-sodium condensed cream of mushroom soup
- 1/2 cup dry white wine
- 1/8 teaspoon black pepper
- 1/2 cup reduced-fat sour cream
- 2 tablespoon chopped fresh parsley
- 1/2 pound no-yolk egg noodles, cooked according to package directions, drained, rinsed, drained again, and kept warm
What to Do
- In a large skillet, sauté the onion and mushrooms over high heat for 5 minutes, or until the onions are tender. Add the chicken strips and sauté for 5 minutes.
- Add the soup, wine, and black pepper; mix well. Reduce the heat to medium and cook for 5 minutes, or until the sauce appears smooth and no pink remains in the chicken, stirring occasionally.
- Add the sour cream and parsley and cook for 1 minute, or until the sour cream is blended; do not boil. Serve over the warm cooked noodles.