Stroganoff is traditionally made with beef and sour cream. Our Stroganoff Style Chicken version saves 100 calories and 10 grams of fat per serving. Low fat yogurt replaces the sour cream.
Nonstick spray coating
6 cups water
3 cups egg noodles
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cubed
1 8-ounce carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
2 4-ounce cans sliced mushrooms
Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.
Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.
Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.
In a small bowl stir together yogurt, flour, paprika, and salt.
Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles.
Recipe makes 5 servings.
Serving size: 1 serving
Calories: 321; Total Fat: 10g; Cholesterol: 90mg; Sodium: 369mg; Carbohydrates: 29g; Protein: 27g
Quick and Lean Chicken Mushroom Stroganoff
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