Chicken Stroganoff

SERVES: 4

SERVING SIZE: 6-ounces chicken, 1/2 cup noodles, and 1/4 cup sauce

COOK TIME: 15 Min

Our Chicken Stroganoff is a classic take on the old-fashioned recipe you love. But we've lightened it up so it's fit for a diabetes diet. No-yolk egg noodles are our secret, and they can be yours, too!

What You'll Need

1 small onion, chopped
1/2 pound fresh mushrooms, sliced
1 1/2 pound boneless, skinless chicken breasts, cut into thin strips
1 (10-3/4-ounce) can reduced-fat, low-sodium condensed cream of mushroom soup
1/2 cup dry white wine
1/8 teaspoon black pepper
1/2 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
1/2 pound no-yolk egg noodles, cooked according to package directions, drained, rinsed, drained again, and kept warm

What to Do

In a large skillet, sauté the onion and mushrooms over high heat for 5 minutes, or until the onions are tender. Add the chicken strips and sauté for 5 minutes.
Add the soup, wine, and black pepper; mix well. Reduce the heat to medium and cook for 5 minutes, or until the sauce appears smooth and no pink remains in the chicken, stirring occasionally.
Add the sour cream and parsley and cook for 1 minute, or until the sour cream is blended; do not boil. Serve over the warm cooked noodles.