An easy to prepare chicken strogonoff.
Serves 4.

40 minutes.

INGREDIENTS

3 Chicken Breasts, Skinless, Boneless, cut into large chunks.
1/2 Carrot
Fresh sliced mushrooms (very optional)
1/2 Onion, Peeled and cut into 2-3 large chunks.
2 Cloves Garlic, Smashed and Peeled
2 Tblsp Olive Oil
3 Tblsp Butter
14 oz can Stewed Tomatoes
1/2 cup Chicken Stock, Wine or other Liquid
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
1/3 cup Parmesan Cheese, grated
8 oz Sour Cream
1 lb Bellflower, Penne, or other medium sized pasta

INSTRUCTIONS

Take sour cream out of fridge so it won't be chilled when added to sauce.

In food processor, chop onion, carrot & garlic finely. Set aside.

In food processor chop chicken into kidney bean sized pieces.

Heat fry pan and add Olive Oil when hot. Cook onion mixture over medium-low heat a few minutes, until onions are tender.

Add butter & Chicken. Cook a few minutes until chicken turns white. Add tomatoes, stock, mushrooms & herbs & spices. Salt & Pepper to taste. Cover pan.

Cook covered 10 minutes over low heat. Meanwhile heat water for noodles.

Prepare noodles according to directions. When noodles are put into the water, uncover the sauce pan and allow the sauce to reduce. Add Parmesan Cheese.

Right before noodles are done, turn off heat on sauce and stir in sour cream.

Drain noodles. Don't rinse them. Return them to pot, add sauce and toss.

Serve hot.


go back