Roasted Garlic Chicken Stroganoff |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A nice alternative to beef stroganoff. I clipped this recipe out of the K.C. Star several years ago. It is easy to prepare for a week night meal. Ingredients:
1 (12 ounce) box fettuccine |
1 1/4 lbs chicken tenders |
1 teaspoon olive oil |
1 small onion, chopped |
1 (8 ounce) package sliced mushrooms |
1 teaspoon minced garlic clove |
1 (16 ounce) bag frozen broccoli florets |
2 tablespoons cooking sherry |
11 3/4 ounces condensed cream of mushroom & garlic soup |
1 teaspoon worcestershire sauce |
2/3 cup reduced-fat sour cream |
1 teaspoon black pepper |
Directions:
1. If the chicken tenders are frozen, run them under hot water to remove any packaging. Place the tenders on a microwave-safe plate and microwave on high for 2 minutes to begin defrosting.
2. While the chicken defrosts, heat the oil over medium heat in an extra deep, 12-inch skillet. Add the onion, mushrooms and garlic. Stir from time to time. Cut the chicken tenders into bite-size chunks, and add them to the skillet. Raise the heat to medium high. Cook 6 minutes or until no longer pink in the center, stirring from time to time.
3. Meanwhile, place the fettuccine in 2 1/2 quarts of already-boining unsalted water and cook. When the noodles have cook 7 minutes, add the broccoli florets to the noodle pot. Bring the noodles back to a boil, and continue to cook 4 to 5 minutes or until noodles are tender.
4. When the chicken has cooked through, add the sherry and cook 1 minute. Add the mushroom soup, reduce the heat to medium-low and stir until well-combined. Add the Worcestershire sauce and sour cream and stir until well-combined. Add black pepper to taste.
5. Drain the noodles and broccoli. Place some noodles on each plate, and top each serving with the chicken mixture, and serve at once.
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