Chicken Stroganoff

In this recipe

Notta Pasta Rice Fettuccine

Chicken Stroganoff

We lightened up an old favorite by replacing beef and egg noodles with chicken and rice noodles. This entrée makes an elegant meal for the holidays.

Yield

4 to 6 servings

Time

30 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1 tablespoon olive oil
1 1/2 lbs boneless, skinless chicken thighs, sliced thinly
1 tablespoon butter
1 small onion, minced
4 cloves garlic, finely minced
1-10 oz package baby bella mushrooms, quartered
8 oz shitake mushrooms, stems removed, sliced
1/2 cup White Zinfandel or similar sweet wine
2 tablespoons tomato paste
1 cup chicken broth
1/2 cup sour cream

Directions

1.	Bring a large pot of salted water to a boil.
2.	Meanwhile, heat oil in skillet over a high heat. Add chicken and sauté until just cooked through. Leaving as much oil in the skillet as possible, transfer chicken to a plate and cover.
3.	Melt butter in skillet. Add onions and garlic. Cook over a medium high heat, stirring frequently until soft. Add mushrooms and cook until slightly browned.
4.	Pour in wine and bring to a boil, scraping any browned bits from bottom of pan. Boil until wine is almost evaporated. Add tomato paste and cook until dissolved, and very slightly browned.
5.	Add broth and sour cream. Stirring, bring to a boil. Add chicken and any accumulated juices on plate. Simmer until chicken is just heated through.
6.	Boil Notta Pasta according to box directions. Drain and serve stroganoff over rice noodles.