Stroganoff-Style Chicken
What could be better than a hot bowl of beef stroganoff over noodles? Well, Stroganoff-Style Chicken might be the answer. Not only is it better for you, it's one of the best chicken and mushroom recipes we've come across. Plain low-fat yogurt is used to make this chicken stroganoff recipe creamy and delicious. If your family loves the old favorite meal, try this lighter version of the classic stroganoff recipe - our guess is they won't be disappointed.
Ingredients
- 6 cups water
- 1 (5-ounce) package noodles (about 3 cups)
- nonstick cooking spray
- 1/2 cup onion, chopped
- 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
Instructions
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Lightly salt water in a pot; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.
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Meanwhile spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender.
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Add oil to skillet. Add chicken and cook for 2 to 3 minutes or until chicken is tender and no longer pink.
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In a small bowl stir together yogurt, flour, paprika and salt.
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Add undrained mushrooms to skillet. Stir in yogurt mixture.
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Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles.
