Mushroom and Chicken Stroganoff


Nutrition Facts Per Serving:
- Servings: 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
- Calories 322
- Total Fat (g) 12
- Saturated Fat (g) 4
- Monounsaturated Fat (g) 5
- Polyunsaturated Fat (g) 2
- Cholesterol (mg) 88
- Sodium (mg) 191
- Carbohydrate (g) 29
- Total Sugar (g) 3
- Fiber (g) 2
- Protein (g) 24
- Vitamin A (DV%) 0
- Vitamin C (DV%) 8
- Calcium (DV%) 8
- Iron (DV%) 13
- Starch (d.e.) 1.5
- Vegetables (d.e.) .5
- Lean Meat (d.e.) 2.5
- Fat (d.e.) 1.5
Diabetic Exchanges
| 1 | 8-ounce carton light dairy sour cream |
| 2 | tablespoons all-purpose flour |
| 1 | tablespoon Worcestershire-style marinade for chicken |
| 1/2 | teaspoon dried thyme, crushed |
| 1/2 | teaspoon instant chicken bouillon granules |
| 1/4 | teaspoon ground black pepper |
| 1/2 | cup water |
| 1 | 8-ounce package fresh mushrooms, sliced |
| 1 | tablespoon canola oil or olive oil |
| 1 | medium onion, chopped |
| 2 | cloves garlic, minced |
| 2-1/2 | cups coarsely shredded cooked chicken |
| 3 | cups hot cooked wide noodles |
| 1 | tomato, chopped |
1. In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
2. In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
3. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
4. Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
Easy version: Use purchased presliced mushrooms, bottled minced garlic, and refrigerated or frozen chopped chicken; omit the bouillon granules.
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