Chicken Stroganoff Pasta

I love warm, yummy, belly-filling dishes when the cold weather comes. This is a family favorite that has been made much healthier (chicken instead of beef, fat free sour cream) And NO ONE will know that this dish is low fat and low cal!

chicken stroganoff

Serving Size: 4


  • Cooking spray
  • 2 teaspoons crushed sage (dried is fine, but fresh is lovely)
  • 1 ½ t kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces portabella mushrooms (get the sliced ones and make your life
  • easy!)
  • 1/4 cup flour
  • 1 teaspoon paprika
  • 1 lb. boneless skinless chicken breasts or chicken
  • tenders
  • 1/2 tablespoon olive oil
  • 1/2 cup fat free less sodium chicken broth
  • 2 tablespoons sherry
  • 1 cup fat free sour cream
  • 1 tablespoon all purpose flour
  • 8 ounces cooked wide egg noodles (hot)
  • Garnish – ¼ c chopped fresh parsley


  1. Heat large pan over medium high heat and then spray with cooking spray add onion and cook until translucent (about 5 minutes)
  2. Add sage, salt, pepper, mushrooms and cook about 5 minutes more (until mushrooms start to brown)
  3. Put mixture in a bowl and set aside
  4. Put flour and paprika in a shallow dish cut chicken into ¼ inch strips – dip chicken in flour mixture, cover completely and then shake off the extra
  5. Heat oil in a pan over medium high heat – add chicken and cook until done – about 4 minutes put chicken aside in same bowl as mushrooms
  6. Add broth and sherry to the pan and scrape up any bits, bring to a simmer and reduce heat to low
  7. Place sour cream in a small bowl and mix in 1 T flour – stir with a whisk or fork
  8. Add sour cream mixture to broth and sherry add remaining salt into broth
  9. Add chicken and mushrooms – cook until heated through out

Print Chicken Stroganoff Pasta recipe

Servings: 4

  • Calories per serving: 313
  • Total fat: 4.2 g
  • Cholesterol 85 mg
  • Total Carbs: 34 g
  • Dietary Fiber: 2 g
  • Protein: 32 g