This recipe is a sure fire hit. I gave this one to my friend Shelbi to try on her family chock full o’ picky eaters. Her four year old not only finished his plate for the first time he asked for seconds. She cried. Then I cried. Try it and let me know if you cry! Little story for ya. The hubs is a real meat and potatoes kind of guy. He’s not into fancy cooking and doesn’t get excited much about food. The first time I served up this puppy and he quickly polished off his first plate and looked at me with big eyes and a silly grin and said, “is this hamburger helper?” Now, some may consider that an insult but I know my guy…that was the biggest compliment he could ever give me. Don’t get between that man and his cheeseburger macaroni!
Serves: 4 Prep time: 10 minutes Cook time: 25 minutes
1 lb ground chicken
2 T butter, divided
1 T extra virgin olive oil
1 small onion, sliced
1 c mushrooms, sliced
1 clove garlic, chopped
1 10 oz can low sodium cream of mushroom soup
½ c chicken stock
1 T Worcestershire Sauce
¾ c sour cream
¼ c chopped parsley
1 bag whole wheat egg noodles
Set a large pot of water to boil for your noodles. In a large skillet heat 1 T butter and olive oil over medium high heat. Add in ground chicken and allow to brown. Once chicken is browned toss in your onions, mushrooms and garlic. Cook for about 5 minutes or until your vegetables begin to soften. Next add in the soup, chicken stock, Worcestershire sauce, and season with S&P. Bring to a boil then turn the heat down to low and allow to simmer while your pasta cooks.
When water is boiling, flavor your water with a handful of salt then add in pasta. Cook to package directions, usually about 8 minutes. Drain and toss with remaining T butter.
Remove stroganoff from heat and stir in sour cream and parsley. Top noodles with stroganoff sauce and serve with roasted veggies.