Chicken Sorrento

6
Servings
25m
Prep Time
1h
Cook Time
1h 25m
Ready In


"I've been making this since high school, and I had it posted at F.com. I've since grown it up a little bit and adjusted some things. Using diabetic-friendly pasta (such as Dreamfield) is even better than whole wheat if you're looking to keep your carbs under control."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (636.1 g)
  • Calories 693.6
  • Total Fat - 34.3 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 186.1 mg
  • Sodium - 831.9 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 3.3 g
  • Sugars - 12.5 g
  • Protein - 55.9 g
  • Calcium - 175.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350F; spray a 9x13 glass baking dish with nonstick cooking spray.

Step 2

Bring water with 1/4 teaspoon salt to a boil over high heat; add pasta, reduce heat to medium-high, and cook, stirring occasionally, 12 minutes or until tender.

Step 3

Combine flour, 3/4 teaspoon salt, pepper and parsley in a large zip-top plastic bag; add chicken and shake well to coat.

Step 4

Melt shortening in a large skillet over medium-high heat; add chicken pieces and brown 8 minutes per side.

Step 5

Drain pasta and set aside (I usually thaw the peas in a colander, then just dump the pasta over top to drain).

Step 6

Remove chicken from skillet to a plate; cover and keep warm.

Step 7

Add mushrooms, soup, oregano and garlic powder to skillet, scraping up the browned bits to combine; cook, stirring frequently, 5 minutes.

Step 8

Remove from heat and add sour cream, stirring to completely combine.

Step 9

Combine peas, pasta, and half of sour cream mixture and spread in bottom of prepared baking dish.

Step 10

Lay chicken pieces over pasta; spread remaining sauce over chicken pieces.

Step 11

Cover with foil and bake at 350F for 40 minutes; remove foil, sprinkle with paprika and bake an additional 20 minutes.

Tips & Variations


No special items needed.

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