Skinnier Chicken Stroganoff

By Bostoncook

Ingredients

• 4 slices turkey bacon, cooked and crumbled
• 6 ozs cholesterol-free egg noodles
• 1 tsp vegetable oil
• 1 lb boneless skinless chicken breasts, in 1/4" strips
• 8 ozs mushrooms, sliced
• 1 cup chopped onion
• 1 clove garlic, minced
• 3/4 cup sour cream
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 can fat-free chicken broth, 14.5 oz
• 2 tbsp parsley, minced

Details

Servings 4

Preparation

Step 1

1. Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).

2. Cook noodles according to package directions. Drain and keep warm.

3. Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.

4. Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
Return chicken and crumbled bacon to skillet.

5. Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth. Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes. Adjust salt and pepper as needed, stir in the parsley and serve over noodles.

Great! And certainly easy enough. Used leftover roasted chicken, which made it a lot easier, light sour cream. Need to up the seasoning a bit - fresh parsley would help (which I didn't use). Delicious.