Yummy Chicken Meatball Stroganoff

By sleepy-writer

Makes about 5 serves, approx 400 calories per serve or 12 Weight Watchers Pro Points

Ingredients

• 500 g low fat chicken breast mince
• 1/3 cup light sour cream
• 2 tsp cornflour
• 1 tbs olive oil
• 1 brown onion, finely chopped
• 300 g button mushrooms, thinly sliced
• 1/4 cup tomato paste
• 1/4 cup dry white wine
• 1 1/4 cup chicken stock
• 200 g Penne Pasta

Preparation

Step 1

1. Combine mince in a medium bowl and season with salt and freshly ground pepper. Roll level tablespoons of mince into balls. Mix sour cream and cornflour in a bowl and set aside
2. Heat half oil in large non stick frying pan over medium heat and cook meatballs, turning every five minutes or until lightly browned. Transfer to a plate. Using same pan, over medium heat, cook the onion with the remaining oil for 5 minutes or until softened. Add mushrooms and cook, stirring, for 5 minutes or until lightly browned.
3. Whisk tomato paste, chicken stock and white wine in a jug until combined. Add to pan and bring to the boil. Add meatballs and cook, turning for approx 10 minutes until meatballs are cooked in the middle.
4. Meanwhile cook pasta in a large saucepan of salted water, following packet instructions or until just tender. Drain
5. Stir sour cream mixture into stroganoff and cook for 1-2 minutes or until thickened. Divide pasta between plates and top with stroganoff