Recipe of the Week

Chicken Stroganoff

This quick, family-friendly Chicken Stroganoff recipe is made with ground chicken and mushrooms in a creamy sauce is perfect over egg noodles, veggie noodles, or pasta.

Yields: 4 servings

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Equipment

• large deep skillet

• Blender

Ingredients

• 1 cup water

• 1/2 cup sour cream

• 2 tablespoons all-purpose flour (or gluten-free flour)

• 2 teaspoons chicken bouillon (I like Better Than Bouillon)

• 1/2 teaspoon sweet paprika

• 1 pound 93% ground chicken

• 1/4 teaspoon kosher salt

• black pepper (to taste)

• 1/2 cup chopped onion

• 1 tablespoon tomato paste

• 8 ounces sliced cremini mushrooms

• 1 teaspoon Worcestershire sauce

• 2 sprigs fresh thyme

• 2 tablespoons chopped parsley (for garnish)

• egg noodles, high-fiber pasta, veggies noodles or gluten-free noodles (extra for serving)

Instructions

• In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.

• Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.

• Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes.

• Add the mushrooms, thyme and Worcestershire sauce.

• Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender.

• When sauce is done, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.

Notes

Serve this over 2 ounces of your favorite egg noodles, or enjoy it over your favorite veggie noodles.

Leftovers can be refrigerated up to 4 days. This can also be heated up and packed in a thermos for school lunches.

Nutrition

Serving: 3/4 cup sauce, Calories: 241kcal, Carbohydrates: 11g, Protein: 24g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 106mg, Sodium: 553.5mg, Fiber: 1.5g, Sugar: 3g