| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces broad egg noodles
- 1 tablespoon butter
- 1/2 cup chopped onion
- 8 ounces sliced mushrooms (any variety and/or combination)
- 1 teaspoon dried thyme
- 2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
- 1/2 cup dry red wine
- 1 cup reduced-sodium chicken broth
- 1 1/2 tablespoons cornstarch
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper
- 2 tablespoons freshly chopped chives
Instructions
- Cook egg noodles according to package directions.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.
- Transfer to a serving platter and top with chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 502 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 122 mg |
| Sodium | 775 mg |
Reviews
This is nothing like a luscious stroganoff, but for a weeknight meal, it’s easy, tasty, and healthy. I’ll make it again.
Realizing this recipe is from “light and satisfying,” however, even making notes for improvments recommended by other reviewer’s this is the first dish I’ve made that my husband absolutely frowned while he was eating it. Sorry, Robin.
Can’t believe it my husband gave you five stars. way to go robin!! he is a picky eater and absoltuely loved it. i did tweak the recipe a bit read all the reviews. all i did was add all seasoning to my taste. i did add three gloves of fresh garlic. (we like garlic) a whole package of fresh mushrooms. instead of a 1/2 cup of red wine i added a 1 cup. then once everything was cooked i turned off the stove and added 1 cup of low fat sour cream. and ohh my god!!! now personally i would have loved to have just mushroom stroganoff all kinds of different mushrooms. i am not a vegetarian but for some reason wasn’t fond of the chicken in it. i guess cause i am always used to beef stroganoff. but awesome recipe robin! so healthy!!
It’s ok. Easy, but needs a bit more flavor….I don’t like using salt, but I definately needed to add more salt to this dish..
This is not at all what I was hoping for. It does not taste good. I was expecting more of a creamy tasdte but naturally without the sour cream you dont get that. just was not to my liking.
I always look at a recipe and use that as a base. If your family likes things spiced up a bit do it. I added carrots and corn and alittle hot sauce. Use your imagination and just use these recipes as a base for your own family. And of coarse if you have to cook the chicken it’s going to take a little longer. Cut it in small pieces and it won’t take much longer.
I needed to use up some fresh chicken stripes so decided to try this recipe. I love stroganoff but as others noted this recipe didn’t call for sour cream. I added some to it myself along with peas and garlic, I took another viewers idea to add some lemon. I usually love lemon in recipes but wished I didn’t put it in this one, I think it took away the creamy taste of the sour cream and mushrooms . Just wasn’t enough flavor, it was like eating noodles, a bland sauce and chicken.
OKAY!!! So she got the name wrong. I LOVE a good stroganoff, but forget the name and it was very good and without the fat of sour cream.
I tried this recipe and was totally disappointed in the taste. It smelled very good but when we taste it there was none. I was really not impressed with the whole recipe.
We thought this ok. Without the creaminess from sour cream I can’t say it reminded me of stroganoff. I didn’t have any wine in the house so I used extra chicken stock for that step. Even with the wine I would have found it a bit bland. The whole pot was eaten and I will make it again but with some changes.
As a previous reviewer mentioned, a squeeze of lemon makes it much better!
I think this would be great with more veggies; maybe some squash and zucchini chunked up into it. And a pinch or two of red pepper flakes. I will definitely try again with those additions.
All in all this is a good base and just needs a little tweaking.