chicken stroganoff sauce
Noodles & Pasta
Chicken Stroganoff Sauce
This family-friendly Chicken Stroganoff made with ground chicken and mushrooms in a creamy sauce is perfect over egg noodles, veggie noodles, or pasta.
Ingredients
- 1 cup water
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 teaspoons chicken bouillon (i like better than bouillon)
- 1/2 teaspoon sweet paprika
- 1 pound 93% ground chicken
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- 1/2 cup chopped onion
- 1 tablespoon tomato paste
- 8 ounces sliced cremini mushrooms
- 1 teaspoon worcestershire sauce
- 2 sprigs fresh thyme
- 2 tablespoons chopped parsley (for garnish)
- egg noodles, high-fiber pasta, veggies noodles or gluten-free noodles (extra for serving)
Directions
- In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.
- Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.
- Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes.
- Add the mushrooms, thyme and Worcestershire sauce.
- Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender.
- When sauce is done, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.
Related Posts
Noodles & Pasta