Creamy Chicken Chipotle Stroganoff

Creamy Chicken Chipotle Stroganoff

Time: 30 mins

Ingredients

• 1 lb boneless skinless chicken breast, cut into cubes
• 1 medium onion, chopped
• 1 1/2 cups chicken broth (1 can)
• 1 cup mixed mushrooms, sauteed or 1 (8 ounce) can mushroom stems and pieces, undrained
• 8 ounces medium egg noodles, uncooked (4 cups)
• 1 chipotle chile in adobo, finely chopped and a little of the adobo if you like
• 8 ounces sour cream

Directions

• 1 In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
• 2 Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
• 3 Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
• 4 Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
• 5 Remove from heat and stir in sour cream.