Stroganoff Chicken (Reduced Fat)
Servings
Prep Time
Cook Time
Ready In
Recipe: #5513
May 21, 2012
Categories: Main Dish, Poultry, Chicken, Vegetables, Mushrooms, Onions, Budget-Friendly, Easy/Beginner Cooking, Weeknight Meals, Skillet, Low Fat, No Eggs more
"Traditionally this is made with beef and sour cream but this version saves 100 calories and 10 grams of fat with is a good thing for people who are fat-watchers"
Ingredients
Nutritional
- Serving Size: 1 (598.2 g)
- Calories 429.7
- Total Fat - 17.2 g
- Saturated Fat - 4.5 g
- Cholesterol - 114.3 mg
- Sodium - 640.9 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 2.9 g
- Sugars - 9.6 g
- Protein - 32.2 g
- Calcium - 129.6 mg
- Iron - 2.1 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.5 mg
Step 1
Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions. Drain well; set aside.
Step 2
Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender. Add garlic. Cook 1 minute.
Step 3
Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.
Step 4
In a small bowl stir together yogurt, flour, paprika, and salt. Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Season with pepper. Serve over hot noodles.
Tips & Variations
No special items needed.
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