Creamy Chicken Chipotle Stroganoff

piątek, 14 lutego 2014

Creamy Chicken Chipotle Stroganoff

Time: 30 mins


  • 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


  • 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.

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