Mushroom and Chicken Stroganoff

Mushroom and Chicken Stroganoff

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 (8 ounce) carton light dairy sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire-style marinade for chicken
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon instant chicken bouillon granules
  • ¼ teaspoon ground black pepper
  • ½ cup water
  • 1 medium onion, chopped
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 1 tablespoon canola oil or olive oil
  • 2 cloves garlic, minced
  • 2½ cups coarsely shredded cooked chicken
  • 3 cups cooked wide noodles, hot
  • 1 tomato, chopped

Preparation

  • Prep

  • Ready In

  1. In small bowl combine ⅔ cup of the sour cream, flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
  2. 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.
  3. 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 information

  • Serving size: 1 serving
  • Per serving: 322 calories; 12 g fat(4 g sat); 2 g fiber; 29 g carbohydrates; 24 g protein; 137 mcg folate; 88 mg cholesterol; 3 g sugars; 343 IU vitamin A; 5 mg vitamin C; 81 mg calcium; 2 mg iron; 191 mg sodium; 449 mg potassium
  • Nutrition Bonus: Folate (34% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ vegetable, 1½ starch, 2½ lean protein, 1½ fat

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