Skank

If you love beef stroganoff but the doctor has warned you about your cholesterol, try this recipe.

Chicken Stroganoff

6 cups water
5 ounces noodles (about 3 cups)
Nonstick spray coating
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces boned skinless chicken breast halves, cubed
1 (8 oz.) carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
2 (4 oz.) cans sliced mushrooms

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions.

Drain well; set aside.

Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in skillet until nearly tender. Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.

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. Serve over hot noodles.

Makes 5 servings.

This entry was posted on Tuesday, July 31st, 2007 at 12:19 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.