SKINNY CHICKEN STROGANOFF
Joan Ten Harmsel
ingredients
- 3/4 c. light sour cream
- 1/4 c. flour
- 14.5-ounce can 99% fat-free chicken broth
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breast in bite-sized pieces
- 8 ounces fresh mushrooms, sliced
- 1 c. chopped onion
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 clove garlic, pressed
- 4 slices bacon, cooked and crumbled
- 2 tsp. dried parsley
- 6 ounces uncooked, wide, yolk-free noodles
directions
- 1
Whisk together sour cream and flour. Gradually whisk in chicken broth until mixture is smooth. Set aside.
- 2
Heat olive oil in skillet over high heat until hot. Add chicken and cook until no longer pink. Add mushrooms, onion, salt, pepper and garlic to skillet. Cook and stir 3 minutes. Add bacon. Stir in sour cream mixture. Bring to a boil; reduce heat and simmer for 2 minutes. Sprinkle with parsley.
- 3
Cook noodles according to package directions and serve chicken mixture over hot noodles.
Source: Joan Ten Harmsel
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