Chicken Stroganoff Pasta
Chicken Stroganoff Pasta might be just the main course you are searching for. One portion of this dish contains roughly 26g of protein, 13g of fat, and a total of 413 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sherry, parsley, wide egg noodles, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Instructions
Melt butter in a large nonstick skillet over medium-high heat.
Add onion; saut 5 minutes or until tender.
Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; saut 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
Combine 1/4 cup flour and paprika in a shallow dish.
Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture.
Heat oil in pan over medium-high heat.
Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Saut 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 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated.
Add noodles and parsley; stir well to combine.