Spicy Wild Mushroom And Chicken Stroganoff

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 8 ounces low-fat sour cream (or fat-free)
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1/2 cup beef broth
• 2 teaspoons canned chipotle chiles in adobo, finely chopped
• 2 tablespoons olive oil
• 1 medium sweet onion, halved and thinly sliced
• 1 lb assorted fresh mushrooms, sliced (cremini, oyster, stemmed shiitake or button)
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 lb boneless skinless chicken breast half, cut into bite-size pieces
• 3 cups hot cooked egg noodles
• chopped fresh parsley (optional)

Recipe

• 1 in small bowl combine sour cream, flour, tomato paste and worcestershire sauce. stir in broth and chipotle peppers. set aside.
• 2 in a very large skillet heat 1 t. oil over medium-high heat; add onion and mushrooms.cook stirring frequently, until onion is tender and most of liquid has evaporated.
• 3 meanwhile in medium bowl combine seasoned salt, pepper and paprika.
• 4 add chicken; toss to coat.
• 5 add chicken to skillet with remaining 1t. oil. cook and stir until chicken is browned.
• 6 add sour cream mixture to skillet; cook and stir until thickened and bubbly. reduce heat and cook 2 minutes more.
• 7 serve over egg noodles and top with additional sour cream and parsley, if desired.