- 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
pound fresh mushrooms, sliced
pound boneless, skinless chicken breasts, cut into thin strips
1 (10-3/4-ounce) can reduced-fat, low-sodium condensed cream of mushroom soup
cup dry white wine
teaspoon black pepper
cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
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.
Nutritional InformationShow More
Servings Per Recipe: 4
Calories from Fat
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