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Roasted Garlic Chicken Stroganoff

1 (12 ounce) box fettuccine
1 14 lbs chicken tenders
1 teaspoon olive oil
1 small onion, chopped
1 (8 ounce) package sliced mushrooms
1 teaspoon minced garlic clove
1 (16 ounce) bag frozen broccoli florets
2 tablespoons cooking sherry
11 34 ounces condensed cream of mushroom & garlic soup
1 teaspoon Worcestershire sauce
23 cup reduced-fat sour cream
1 teaspoon black pepper


If the chicken tenders are frozen, run them under hot water to remove any packaging. Place the tenders on a microwave-safe plate and microwave on high for 2 minutes to begin defrosting. While the chicken defrosts, heat the oil over medium heat in an extra deep, 12-inch skillet. Add the onion, mushrooms and garlic. Stir from time to time. Cut the chicken tenders into bite-size chunks, and add them to the skillet. Raise the heat to medium high. Cook 6 minutes or until no longer pink in the center, stirring from time to time. Meanwhile, place the fettuccine in 2 1/2 quarts of already-boining unsalted water and cook. When the noodles have cook 7 minutes, add the broccoli florets to the noodle pot. Bring the noodles back to a boil, and continue to cook 4 to 5 minutes or until noodles are tender. When the chicken has cooked through, add the sherry and cook 1 minute. Add the mushroom soup, reduce the heat to medium-low and stir until well-combined. Add the Worcestershire sauce and sour cream and stir until well-combined. Add black pepper to taste. Drain the noodles and broccoli. Place some noodles on each plate, and top each serving with the chicken mixture, and serve at once.

Source: www.food.com