Another New Recipe!

Here's another one that makes a good, healthy and quick meal. And I did put mine over brown rice instead of noodles and it was very good...

I'm going to try and get a new recipe out every Saturday... because some of you, like me have said that you cook on Sunday, and it's nice to have something new to try... Enjoy!


Chicken Stroganoff (serves 6)

1 Tbls olive oil

1 medium yellow onion chopped
(about one cup)

3 cups sliced mushrooms

1 medium red bell peppers, chopped
(about 1 cup)

1/3 cup reduced sodium chicken broth

Noodles (although I have gluten free noodles, I put mine over brown rice)

3 cups cooked cubed chicken (I cooked 2 skinless chicken breast and added a clove of garlic to the chicken while I cooked it.. always the good Italian…)

1 cup nonfat sour cream

¼ teaspoon nutmeg

1/8 teaspoon ground pepper

1.) in a large skillet heat oil over medium high heat until hot but not smoking. Add onion and cook, stirring constantly, for 5 minutes. Stir in mushrooms, bell pepper and broth. Cook stirring occasionally until vegetables are tender and liquid has evaporated, about 6 to 8 minutes.
2.) Cook noodles according to package directions, but do not add salt.
3.) Add chicken, sour cream, nutmeg, and black pepper to mixture in skillet. Cook, stirring frequently, until heated through and mixture thickens slightly, about 2 minutes.
4.) Drain noodles in a colander and divide among bowls. Spoon chicken mixture over noodles. Serve immediately.