1 tbsp. olive oil
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (29 oz.) can tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1-1/2 cups low-fat sour cream
8 oz. egg noodles
1 bunch (about 6-8) green onions, sliced
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| CREAMY CHICKEN STROGANOFF | |||
| Yields 6 | |||
| 4 skinless, boneless chicken breasts (4 oz. each) 1 tbsp. olive oil 1/2 tsp. garlic powder 1/4 tsp. pepper 1 (29 oz.) can tomato sauce 1 (4 oz.) can sliced mushrooms, drained 1-1/2 cups low-fat sour cream 8 oz. egg noodles 1 bunch (about 6-8) green onions, sliced |
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| Pound chicken to 1/4-in. thickness. Cut into thin strips. Heat oil in a large skillet over medium heat. Add chicken; saute for 5 minutes. Sprinkle chicken with garlic powder and pepper. Stir in tomato sauce and mushrooms. Simmer over low heat for 4 minutes. Remove skillet from heat. Add sour cream. Simmer over medium-low heat for about 5 minutes; do not boil. Meanwhile, cook noodles according to pkg. directions. Place hot noodles on serving platter. Spoon chicken mixture over noodles. Sprinkle with green onions. Serve immediately. | |||