Creamy Chicken Chipotle Stroganoff Recipe #188815
A TexMex style stroganoff that will tickle your tongue! I love that even the noodles cook up right in the chicken breast and sauce making this a true one-dish meal. Hurray for fewer dishes to wash! I almost always have these ingredients on hand in my kitchen which makes this a gret go to meal when I am short on time and / or energy. If you like you can serve this with a simple green salad to increase your family's veggie intake. Serving this dish also gives me a great excuse to enjoy some great Mexican beer like Dos Equis (XX) or Modelo. :)
30 min | 10 min prep
SERVES 4
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 medium onion, chopped
- 1 1/2 cups chicken broth (1 can)
- 1 (8 ounce) can mushroom stems and pieces, undrained
- 8 ounces medium egg noodles, uncooked (4 cups)
- 1 chipotle chile in adobo, finely chopped and a little of the adobo if you like
- 8 ounces sour cream
- In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
- Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
- Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
- Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
- Remove from heat and stir in sour cream.
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5 stars