Chicken Stroganoff Pasta

By angielaine

Ingredients

• 1 Tbsp butter
• 1 1/2 cups chopped onion
• 2 tsp finely chopped sage
• 1 1/4 tsp salt, divided
• 1/4 tsp freshly ground black pepper, divided
• 8 oz package presliced mushrooms
• 1/4 cup all-purpose flour
• 1 tsp paprika
• 1 lb skinless, boneless chicken breast halves
• 1 Tbsp olive oil
• 1/2 cup chicken broth
• 2 Tbsp sherry
• 1 cup reduced-fat sour cream
• 1 Tbsp all-purpose flour
• 5 cups hot cooked wide egg noodles (about 8 oz uncooked pasta)
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Melt butter in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until tender. Add sage, ¼ tsp salt, 1/8 tsp pepper, and mushrooms; suate 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl. Combine ¼ cup flour and paprika in a shallow dish. Cut each chicken breast into ¼-inch strips. Dredge chicken in flour mixture and shake off excess. Heat oil in pan over medium-high heat. Add chicken; sprinkle with ¼ tsp salt and 1/8 tsp pepper. Saute 4 minutes or until chicken is done. Add chicken to mushroom mixture. Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 Tbsp flour. Stir with a whisk until combined. Stir sour cream mixture and remaining ¾ tsp salt into broth mixture. Stir in chicken and mushrooms; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.