Wednesday, June 07, 2006
Creamy Chicken Chipotle Stroganoff
Got this in my Kraft Recipe E-mail. Thought it looked different.
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1-1/2 cups water
1 can (8 oz.) mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 oz. medium egg noodles (4 cups), uncooked
1 Tbsp. finely chopped chipotle peppers in adobo sauce
1 container (8 oz.) Sour Cream
Heat oil in large skillet on medium-high heat.
Add chicken and onions; cook and stir 5 to 7 min. or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well.
Bring to boil. Reduce heat to medium-low; cover.
Simmer 10 to 12 min. or until noodles are tender and only a small amount of liquid remains.
Stir in peppers.
Cook an additional 2 min., stirring occasionally.
Remove from heat.
Stir in sour cream.
Categories: chicken, pasta, one_dish_meals
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1-1/2 cups water
1 can (8 oz.) mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 oz. medium egg noodles (4 cups), uncooked
1 Tbsp. finely chopped chipotle peppers in adobo sauce
1 container (8 oz.) Sour Cream
Heat oil in large skillet on medium-high heat.
Add chicken and onions; cook and stir 5 to 7 min. or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well.
Bring to boil. Reduce heat to medium-low; cover.
Simmer 10 to 12 min. or until noodles are tender and only a small amount of liquid remains.
Stir in peppers.
Cook an additional 2 min., stirring occasionally.
Remove from heat.
Stir in sour cream.
Categories: chicken, pasta, one_dish_meals
