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

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Recipe Summary

active:
5 mins
total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

322 calories; protein 23.7g; carbohydrates 29g; dietary fiber 1.9g; sugars 2.6g; fat 12.5g; saturated fat 4.2g; cholesterol 88.3mg; vitamin a iu 343.1IU; vitamin c 5.1mg; folate 137.3mcg; calcium 81.1mg; iron 2.3mg; magnesium 43.3mg; potassium 448.6mg; sodium 190.6mg.
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