Here is a yummy twist to an older standard. I love regular stroganoff but we don’t eat a whole lot of beef here, nor do the boys like mushrooms. This recipe is a great sub for that lovely sour cream sauce you crave but with tender, delicious chicken and pasta instead. This is also a quick week night meal. 30 minutes tops and you’re ready for supper!
Chicken Stroganoff
4 boneless, skinless chicken breasts, thawed and cut into 1-inch pieces
3 T EVOO, divided
1/4 cup shallots or green onion, sliced thin
1 T flour
1/2 cup white wine
1/2 cup reserved pasta water
1/2 cup sour cream
1/2 cup cream cheese
1 tsp tarragon, dried (1 T fresh)
8 oz. pasta, cooked according to package directions
1. Heat 2 T EVOO in a large skillet and brown chicken pieces until cooked through. Remove from pan and set aside.
2. Add last T of EVOO and cook shallots for 1 to 2 minutes.
3. Deglaze pan with wine and allow to simmer for a few minutes. Reduce liquid by a third.
4. Whisk together flour and pasta water, add to pan. Simmer for several minutes.
5. Stir in creams and the tarragon. Combine well.
6. Add chicken back into the skillet and allow to simmer a minute longer.
7. Toss with (cooked and drained) pasta.
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What a great twist on stroganoff… healthy too.
Loving your twist on stroganoff! Thanks for sharing at Simple Supper Tuesday.
My family would love this! We all love chicken and spaghetti so why not?? I’m SO far behind on my reading!!
Thanks, Kelli! Ditto on the reading 🙂
Thank you so much for sharing this post at last weeks Saturday Spotlight on Angels Homestead!
Hope to see you again this week!
April
This looks like a great dish for a nice fall meal. Hope you are having a fantastic weekend and thank you so much for sharing with Full Plate Thursday!
Miz Helen