Chicken Stroganoff

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Chicken Stroganoff -a creamy, tangy sauce loaded with chicken, bacon, and mushrooms and spooned over pasta. Delicious!
Chicken Stroganoff - a delicious variation from traditional stroganoff. A perfect chicken recipe for busy nights.
 I got this chicken stroganoff recipe from my mom. She made it for dinner one night while we were visiting a couple months ago and my entire family loved it, so I wrote down the recipe before I left.
Give this creamy chicken stroganoff a try. The tangy sauce is loaded with chicken, bacon, and mushrooms. A yummy pasta recipe!
The first time I made it, I kept thinking something was missing, that it wasn’t quite as good as my mom’s. As I typed up the recipe, I realized what it was. I accidentally left out the mushrooms. Duh! We’re not huge mushroom fans around here, but I really think they add to this recipe.
Bacon gives this creamy chicken stroganoff extra flavor. A tasty twist on regular stroganoff.
 This is a quick and easy meal that is perfect for hectic evenings. If you are really pressed for time, you can use the precooked bacon bits and just cook the chicken in olive oil. It’s still mighty tasty.
Quick and easy chicken stroganoff. A tasty pasta dish that is ready in minutes.

Yield: 6 servings

Chicken Stroganoff

Creamy sour cream sauce with chicken and bacon served over pasta.
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 4 bacon strips, diced
  • 1 pound boneless, skinless chicken breasts, cut in chunks
  • 1 onion, chopped
  • 1/2-1 cup sliced mushrooms
  • 1 1/2 cups chicken broth
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/8 tsp paprika
  • pepper to taste
  • 2 Tbsp flour
  • 1 cup *sour cream

Instructions

Cook bacon in a large skillet till crispy. Drain and reserve 1 Tbsp of the drippings.

Cook chicken, onion, and mushrooms in the bacon grease till chicken is no longer pink.

Add broth, seasonings, and bacon. Bring mixture to a boil. Reduce heat to low and simmer for 10 minutes.

Whisk together flour and sour cream till smooth; stir in. Return to a boil and cook & stir for about 2 minutes, or till thickened.

Serve over hot pasta.

Notes

-I've used both light and fat free sour cream. I recommend the light, but the fat free doesn't turn out quite as well.
-If you don't have fresh mushrooms, you can substitute sliced canned mushrooms.



Here are a few more chicken pasta recipes my family loves:

Lemon Chicken Pasta with Bacon
Chicken Ranch Bacon Pasta
Creamy Cajun Chicken Pasta
Cashew Chicken Pasta Salad

 

 


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