Here's a great pasta recipe - chicken stroganoff,
using chicken instead of beef. It tastes just as good, but
with less fat.
Chicken Stroganoff Pasta
Chicken breasts - 450g (cut in slices)
Egg noodles - 200 g (cooked)
White onion - 1 (cut into wedges)
Mushrooms - 200g (sliced)
Flour - 1/3 cup
Salt - 1 teaspoon
Pepper - 1/2 teaspoon
Low fat butter - 3 tablespoons
Dijon mustard - 1 tablespoon
Paprika - 1 tablespoon
Chicken broth - 1/2 cup
Sour cream and plain yogurt - 1/4 cup each
Mix flour, salt, and pepper, and coat
Melt the butter in a frying pan. Then
add in the chicken and cook until light golden. Mix in
the mushrooms, onions, and cook for 3 to 5 minutes.
Mix in mustard, paprika, and chicken broth.
Cover and simmer for 3 to 5 minutes.
Add in the sour cream and yogurt. Cook
for another 2 minutes.
Serve over the hot cooked egg noodles.
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