Using light dairy sour cream makes a creamy, but low fat, sauce for this quick and easy chicken dinner.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In small bowl combine 2/3 cup of the sour cream, flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.

  • In very large skillet cook onion and mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Add garlic and cook for 2 minutes more or until garlic is fragrant and golden. Stir in chicken. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

  • Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato.


Variation: Use purchased pre-sliced mushrooms, bottled minced garlic and refrigerated or frozen chopped chicken; omit the bouillon granules.

Nutrition Facts

321.6 calories; protein 23.7g 47% DV; carbohydrates 29g 9% DV; exchange other carbs 2; dietary fiber 1.9g 8% DV; sugars 2.6g; fat 12.5g 19% DV; saturated fat 4.2g 21% DV; cholesterol 88.3mg 29% DV; vitamin a iu 343.1IU 7% DV; vitamin c 5.1mg 8% DV; folate 137.3mcg 34% DV; calcium 81.1mg 8% DV; iron 2.3mg 13% DV; magnesium 43.3mg 16% DV; potassium 448.6mg 13% DV; sodium 190.6mg 8% DV.