This family-friendly chicken strogan fabric made from ground chicken and mushrooms in a creamy sauce is perfectly over egg noodles, vegetable noodles or pasta.
Chicken Stroganoff recipe
My sister -in -law loves my Hamburg Stroganoff from the Skiny button fast and slow cookbookBut her daughter doesn’t like beef, which inspired me to try it with ground chicken. I made a few changes to my original recipe and served it via egg noodles (also great about roasted spaghetti pumpkin). It was a winner in my house for all age groups, from my electoral young nieces to my husband. Try my vegetarian mushroom Stroganoff and meatballs Stroganoff for my other Stroganoff recipes.
Why you will love this recipe
I grew up with beef stroganoff, so I’m surprised how much I loved it with ground chicken instead of beef! Here is the reason why it works:
- Healthy: My chicken version is much easier than the traditional stroganoff. It is full of protein and under 250 calories.
- Simply: This simple chicken stroganoff comes together quickly, and most of the cooking time is hand-off while the sauce cooks.
- Child -friendly: Pasta is usually an audience plan for children. If you don’t love mushrooms, it is easy to pick them around them and only serve chicken and pasta.
Ingredients will need
Here is everything you need to make chicken stroganoff. See exact measurements in the recipe card below.
- Cream: Water, sour cream, all-purpose or gluten-free flour, chicken bouillon, paprika
- Chicken: I used a pound of 93% ground chicken.
- Onion: Chop half a cup of white or yellow onion.
- Taste: Salt, pepper, tomato paste and Worcestershire -sauce improve the taste of the stroganoff.
- Mushrooms: Slice eight ounces of cremini mushrooms (also called Baby Bellas).
- Herbs: Let the thyme branches simmer in the sauce and garnish with fresh parsley.
- Noodles: Serve chicken strogan fabric over egg noodles or exchange them with fiber-day or gluten-free pasta. Also great about vegetarian pasta or roasted spaghetti pumpkin.
How to make chicken stroganoff
Here is the step-by-step instructions to enable this simple recipe. See printed friendly instructions in recipe card below.
- Creamy Stroganoff sauce: Mix water, sour cream, flour, bouillon and peppers smoothly.
- Cook the chicken: Heat a large, deep, non -standing pan over high heat and spray them with oil. Add the chicken and salt and cook the meat into small pieces.
- Remaining ingredients: Reduce the heat to medium, put the onions and tomato paste into the pan and cook it softly. Add the mushrooms, the thyme and the Worcestershire.
- Cook: Pour the sauce over the chicken and to cook. Cover and let it cook at a low low for 35 to 45 minutes. When the sauce is ready, reject the thyme, garnish it with parsley and serve through pasta.
Variations
- Protein: Replace chicken with ground turkey or beef.
- Mushrooms: Replace creami for white button mushrooms. If you are not a mushroom fan, leave them out and add another vegetable, such as peas, zucchini or paprika.
- Saurer cream exchange: Use simple Greek yogurt.
- Herbs: Subrosemary for thyme. And instead of garnishing with parsley, use more thyme or chives.
- Noodles: If you don’t have egg noodles, other small pasta shapes like Rotini or Fusilli work. Or if you want to keep the carbohydrates low, try zucchini noodles or spaghetti -pumpkin.
- Gluten -free stroganoff: Use gluten -free pasta and flour.
What to serve with chicken stroganoff
Correct storage
Chicken Stroganoff stays in the fridge for up to 4 days.
You will love more chicken recipes
Yield: Portions
Serving size: 3 /4 cup of sauce
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Combine water, sour cream, flour, bouillon and peppers in a blender, mix them smoothly.
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Heat a large, deep, non -standing pan over high heat and spray them with oil. Add the chicken and salt and cook the meat into small pieces for about 5 minutes while it boils.
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Reduce the heat to medium, put the onions and tomato paste in the pan and let it boil under soft, up to 4 to 5 minutes.
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Add the mushrooms, the thyme and the Worcestershire sauce.
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Pour the sauce over the chicken and to cook. Cover and let it cook on a low 35 to 45 minutes until they are tender.
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When the sauce is ready, dispose of thyme, garnish with chopped parsley and serve your favorite pasta or vegetable noodles.
Last step:
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Remains can be cooled for up to 4 days. This can also be heated up and packed in thermos cards for school lunches.
Portion: 3 /4 cup of saucePresent Calories: 241 KcalPresent Carbohydrates: 11 GPresent Protein: 24 GPresent Fat: 12 GPresent Saturated fat: 4 GPresent Cholesterol: 106 mgPresent Sodium: 553.5 mgPresent Fiber: 1.5 GPresent Sugar: 3 G
(Tagstotranslate) ground chicken
