Chicken Stroganoff

For a pasta dish, this is surprisingly low calorie for the portion size. It's delish and not too heavy either. This recipe makes 4 servings.




Chicken Stroganoff





12 oz egg noodles
3 tbs butter
1 small onion, chopped
2 cups cremini mushrooms sliced
1 lb chicken breast, cut into 1 inch pieces
2 tbs flour
1 tsp paprika
1 cup chicken broth
1 tbs Worecestershire sauce
1/2 cup reduced fat sour cream
2 tbs parsley
Salt
Pepper




1. Cook egg noodles according to package directions. Drain and keep warm.
2. Melt 2 tbs butter in a skillet, add onion and cook for two minutes. Add mushrooms to pan and cook until browned.
3. Add the remaining tablespoon of butter, chicken, flour, paprika, 1 tsp salt, 1/4 tsp pepper, stir and cook until chicken is browned.
4. Add chicken broth and worecestershire, bring to a simmer and cook until thickened. Add sour cream, stir, season with salt and pepper to taste. Continue simmering until chicken is cooked through.
5. Combine chicken mixture with noodles, toss until noodles are well coated. Plate portions, top with sour cream if desired, and sprinkle with parsley. Enjoy!