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Rotisserie Chicken Stroganoff

Rotisserie Chicken Stroganoff
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TOTAL TIME :45minutes
6servings
INGREDIENTS
  • 8 ounces pappardelle egg noodles
  • 2 tablespoons olive oil, plus more for noodles
  • 1 store-bought rotisserie chicken (look for plain or salt and pepper)
  • 1/2 yellow onion, diced into 1/4" pieces
  • 1 ounces sliced white button mushrooms, wiped of excess dirt with a damp paper towel
  • 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire Sauce
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon arrowroot starch or cornstarch
  • 2 tablespoons unsalted butter
  • 1 cup FAGE BestSelf Plain Lactose-Free Greek Yogurt
DIRECTIONS
  1. Cook egg noodles in salted water al dente according to package directions (1 minute less than the lowest recommended time). Save ½ cup pasta water. Toss with some olive oil to prevent sticking.
  2. While water for noodles is coming to a boil, pull rotisserie chicken into bite-sized strips/pieces. I personally keep the skin on. Set aside.
  3. Heat a large skillet to medium heat and add remaining 2 tablespoons olive oil. When oil moves quickly around the pan, add onions and mushrooms. Cook, stirring every few minutes, until mushrooms have noticeably reduced in size and have golden-brown edges, approximately 10 minutes.
  4. Turn down to medium low and add a splash of water, garlic, mustard, Worcestershire, salt, pepper and paprika. Stir constantly for 30 seconds, then add 1 cup broth. Bring to a simmer and simmer 5 minutes, stirring frequently, until most of the liquid is gone. Turn heat to the lowest setting.
  5. In a small bowl, whisk together remaining ½ cup broth and starch until incorporated, then add along with butter, yogurt and saved pasta water.
  6. Stir until mixture is thick and creamy and can coat the back of a spoon. Fold in chicken, then noodles. Taste for more seasoning and enjoy immediately!
  7. Leftovers will keep tightly sealed in the fridge up to 5 days or frozen 2 months.
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