Low Fat and Dreamy, Chicken StroganoffPrep: 15 min Cook: 18 min Servings: 4by Skinny Kitchen with Nancy Fox299 recipes>
This time of year is all about hearty comforting foods. Traditional Stroganoff is made with thin slices of beef, onions, mushrooms, all sautéed in butter and combined with a rich sour cream sauce. This skinny recipe uses similar ingredients but with many reduced-fat replacements. For example, I’ve swapped the beef with boneless, skinless chicken breasts. Next, instead of fat-laden regular sour cream, I’m using fat-free. In addition, cooking the mushrooms and onions in the microwave without using any fat at all. This fabulous dish is served over whole wheat, yolk free noodles. This type of noodle adds 6 grams of fiber to each serving. These skinny changes make a serving just 365 calories and happily only 2.8 grams of fat per serving. The classic dish has 600 calories and 27 grams of fat. All you’ll need to complete the meal is a side salad
- 2 cups onions, chopped
- 4 cups mushrooms, chopped (10 oz)
- 4 cups (1- pound) cooked chicken, diced
- 1 cup fat-free sour cream
- ½ cup white wine
- ½ tablespoon cornstarch
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 6 ounces Ronzoni Healthy Harvest, whole wheat blend pasta, cooked (don’t add salt or oil while cooking)
- 1. Place the onions and mushrooms in a microwave safe bowl and cook in the microwave for 3-4 minutes or until soft. Drain the liquid.
- 2. In large pan, add the cooked onions and mushrooms, chicken, sour cream, wine, cornstarch, paprika, salt, and pepper. Mix well. Bring to a boil. Turn heat down to simmer. Cook uncovered for 10 minutes. Stir often. In the meantime, cook the pasta.
- 3. Divide the cooked pasta among 4 dinner plates. Spoon prepared stroganoff evenly on top of noodles.
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