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Thursday, January 17, 2008

Chicken Stroganoff

This was really good. I thought they recommended too many noodles for the sauce ratio, and I just used 2 large chicken breasts.

3 Tbsp. butter
4 cloves garlic, pressed
5 boneless, skinless chicken breast halves, cut into thin strips
5 green onions, minced
1/2 lb. mushrooms, sliced
1/2 can diced tomatoes, drained
1 lb egg noodles (I used wheat noodles. mmm.)
1/2 cup low-fat sour cream
Salt and pepper to taste

In a skillet, over medium-high heat, melt butter. Add garlic and sauté quickly (don't let it brown). Add chicken, green onions, mushrooms, and tomatoes and cook until chicken is cooked, stirring frequently.
Meanwhile, you should have your water on to boil. Cook pasta according to package directions and drain.
Reheat chicken mixture if necessary to get it hot. Add sour cream to the skillet, and salt and pepper to taste. Spoon chicken over pasta and serve.

Suggestion: Steamed baby carrots and some green beans would go work well.

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