Rotisserie Chicken Stroganoff
A simplified, lighter take on a dinner classic.
- 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 plain full-fat Greek yogurt
- 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.
- 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.
- 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.
- 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.
- In a small bowl, whisk together remaining ½ cup broth and starch until incorporated, then add along with butter, yogurt and saved pasta water.
- 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!
- Leftovers will keep tightly sealed in the fridge up to 5 days or frozen 2 months.