Description
This family-friendly Chicken Stroganoff made with ground chicken and mushrooms in a creamy sauce is perfect over egg noodles, veggie noodles, or pasta.
large deep skillet
Blender
Ingredients
1cupwater
1/2cupsour cream
2tablespoonsall-purpose flour, or gluten-free flour
2teaspoonschicken bouillon, I like Better Than Bouillon
1/2teaspoonsweet paprika
1pound93% ground chicken
1/4teaspoonkosher salt
black pepper, to taste
1/2cupchopped onion
1tablespoontomato paste
8ouncessliced cremini mushrooms
1teaspoonWorcestershire sauce
2sprigs fresh thyme
2tablespoonschopped 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.
Last Step:
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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
