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

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

322 calories; 12.5 g total fat; 4.2 g saturated fat; 88 mg cholesterol; 191 mg sodium. 449 mg potassium; 29 g carbohydrates; 1.9 g fiber; 3 g sugar; 23.7 g protein; 343 IU vitamin a iu; 5 mg vitamin c; 137 mcg folate; 81 mg calcium; 2 mg iron; 43 mg magnesium;