Oh, Cooking Light. How do I love thee? Let me count the ways. This Chicken and Mushroom Stroganoff is one of many.
This recipe is adapted from the latest issue of Cooking Light (pg. 54 from September 2015)– my favorite cooking magazine- to be even lighter and healthier with a secret ingredient, a bit easier, and super fast (20 minutes!!). And, it’s awesomely delicious!
This Chicken and Mushroom Stroganoff is creamy and decadent tasting, yet guilt-free. It has a taste that’s similar to chicken pot pie or chicken and dumplings- in my opinion, the ultimate chicken comfort foods. It’s full of simple, creamy, salty, gravy-like chicken and mushroom goodness. And the sauce sticks to every piece of pasta in the most delicious way possible- it will be hard to stop eating this one!
But that’s OK, because it’s so healthy :-)
Traditional stroganoff dishes frequently use lots of added butter and heavy cream or sour cream. Now don’t get me wrong- I am the last person to be against the use of any of those ingredients. But this version uses only a small amount of olive oil for added fat, and Greek yogurt to make it super creamy and delicious.
AND IT ONLY TAKES 20 MINUTES!!!!!
I’ll stop shouting and explain how to actually make this now.
First, saute some onions in a couple of tablespoons of olive oil. Inhale deeply. This is the best smell on earth (well, besides fresh cut grass)….