Roasted Garlic Chicken Stroganoff

By rossboys

Ingredients

• 12 chicken tenders (about 1-1/4 lbs), cut into bite-size chunks
• 1 tsp olive oil
• 1 lg onion
• 1 - 8 oz pkg fresh mushrooms, sliced
• 1 tsp garlic, minced
• 12 oz fettucine
• 1 - 16 oz bag frozen broccoli florets
• 2 Tbsp dry sherry
• 1 - 10 -3/4 oz can cream of mushroom soup flavored with roasted garlic
• 1 tsp Worcestershire sauce
• 2/3 cup reduced-fat sour cream
• black pepper to taste

Preparation

Step 1

Heat the oil over medium heat in an extra-deep, 12" nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the mushrooms and garlic, stir occasionally.

Add chicken tenders to the skillet; raise the heat to high. Cook, stirring frequently, for 6 minutes or until the chicken is no longer pink in the center. Boil the fettucine; when the noodles have cooked 7 minutes, add the broccoli florets to the pot.

Bring the pot back to a boil, and continue to cook 4 to 5 minutes until the noodles are tender.

When the chicken has cooked through, add the sherry and cook for 1 minute. Add the mushroom soup, reduce the heat to med-low and stir until well-combined. Add the Worcestershire sauce and sour cream and stir until well-combined. Add black pepper to taste.

Drain the noodles and broccoli. Place some noodles on each plate, and place the broccoli and chicken over the noodles. Top each serving with sauce and serve at once.