Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 500grams chicken stir-fry strips
- 1tablespoons plain flour
- 300milliliter light sour cream
- 1 brown onion, sliced
- 1/4 cup continental parsley, plus extra leaves to serve
- 200grams button mushrooms, sliced
- 250grams pasta spirals
- 2teaspoons worcestershire sauce
- 2tablespoons extra virgin olive oil
- 1tablespoons tomato paste
- 1 cup salt-reduced chicken stock
- 2teaspoons Dijon mustard
- 60grams baby spinach leaves
Nutrition per serving
2720kJ / 652Cal
2720 Kilojoules or 652 Calories
31% of daily energy intake*
Protein
41.2grams
Fat
28.2grams
Carbs
54.5grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy, saucy and ready in 25 minutes, this chicken stroganoff recipe will be a family favourite. You can also mix it up, and swap chicken for beef or pasta for mashed potato.
Method
Step 1 of 4
Cook pasta in boiling, salted water according to packet instructions. Drain and set aside.
Step 2 of 4
Meanwhile, heat 1 tbs oil in a large, deep frying pan over medium heat. Add chicken and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a bowl.
Step 3 of 4
Heat remaining oil in same pan over high heat. Add onion and mushroom and cook, stirring, for 8 minutes or until golden. Sprinkle flour over mushroom mixture, stirring to coat. Add tomato paste, mustard and Worcestershire sauce, stirring to combine. Add stock, then bring mixture to the boil.
Step 4 of 4
Return chicken to pan, add spinach, parsley and two-thirds of the sour cream, stirring until combined and warmed through. Remove pan from heat, dollop over remaining sour cream and scatter over extra parsley. Serve with pasta.
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