Often made with beef, this Chicken stroganoff recipe is creamy, rich and comforting. And it's super-easy to prepare as well.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
500g Coles Australian RSPCA Approved Chicken Stir-Fry Strips
1 brown onion, thinly sliced
2 garlic cloves, crushed
300g button mushrooms, thinly sliced
1 tsp sweet paprika
2 tbs tomato paste
1 tbs lemon juice
¼ cup (60ml) chicken stock
¾ cup (180g) Coles Sour Cream
¼ cup finely chopped chives
250g dried fettuccine
¼ cup finely chopped flat-leaf parsley
Steamed baby broccoli, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in two batches, for 3-4 mins or until lightly browned. Transfer to a plate.
Step 2
Heat remaining oil in the pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until softened. Add the mushroom and paprika and cook, stirring, for 2-3 minutes or until mushroom is lightly browned.
Step 3
Stir in the tomato paste, lemon juice and stock. Bring to the boil. Return chicken to pan. Reduce heat and cook, stirring occasionally, for 5 mins or until chicken is cooked through. Add the sour cream and chives and cook, stirring, for 2 mins or until heated through.
Step 4
Meanwhile, cook the fettuccine following packet directions until al dente. Drain. Add the parsley and toss to combine. Divide among serving plates. Top with stroganoff and serve with steamed broccoli.
