Healthy 20-Minute Chicken and Mushroom Stroganoff
User Reviews
4.8
207 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
448 kcal
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Course
Main Course
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Cuisine
Russian, Eastern European
Healthy 20-Minute Chicken and Mushroom Stroganoff
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This healthy chicken stroganoff with mushrooms is creamy, simple, and comforting, takes only 20 minutes, and uses Greek yogurt instead of sour cream.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion quartered and thinly sliced
- 16 oz. mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken stock/broth vegetable can also be used
- 3/4 cup Greek yogurt preferably full fat, see notes
- kosher salt
- black pepper
- 2 cups cooked shredded chicken such as rotisserie
- 8 oz. whole wheat fusilli or other noodles, such as egg noodles or fettuccini
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Instructions
- Cook pasta according to directions in heavily salted water until 1 minute BEFORE it's al dente.
- Meanwhile, sauté the onions in the olive oil (2 tablespoons) in a large pot or skillet over medium-high heat until softened and starting to brown (about 3 minutes)
- Add the sliced mushrooms and 1/2 tsp. salt to the pot and sauté for a few minutes more until most of the liquid has evaporated and mushrooms have developed a golden brown color, stirring infrequently (about 4 minutes).
- Add the all-purpose flour (2 tablespoons) and stir to coat each mushroom well, getting rid of as many chunks of flour as possible and cooking out the raw flour taste (about 1 minute).
- Add the chicken stock gradually and stir well, incorporating the flour as much as possible. Add the almost al dente pasta and 1/2 cup of the pasta cooking water. Bring to a simmer to thicken and finish cooking the pasta, stirring frequently (about 2 minutes).
- Turn down the heat to low. Add the cooked chicken and Greek yogurt and heat through. Taste and adjust seasoning, adding salt and pepper as necessary to taste. Serve hot.
Notes
- Make it more flavorful: Add sherry or white wine to the cooked mushrooms before adding the flour to deglaze, stirring any browned bits as you go. You can also use sour cream instead of Greek yogurt for a richer taste.
- Be sure to heavily salt the pasta water- I usually add about two whole tablespoons of kosher salt to the cooking water when I make pasta of any kind!
- Make it vegetarian: leave the chicken out and make sure to use vegetable broth instead of chicken.
- Full fat yogurt is recommended because lower fat or no fat tends to curdle easier. If you want to save on some calories, you can use low or no fat, but I recommend turning off the heat and letting it cool off a bit before stirring the yogurt in to prevent curdling.
Nutrition Information
Show Details
Calories
448kcal
(22%)
Carbohydrates
47g
(16%)
Protein
33g
(66%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
54mg
(18%)
Sodium
288mg
(12%)
Potassium
661mg
(19%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
29IU
(1%)
Vitamin C
9mg
(10%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 288mg | 12% |
| Potassium | 661mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
207 reviews
Excellent
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