This Skinny Chicken Stroganoff came to my mind when I wanted two of my favorite things to come together. Chicken and anything creamy. I usually steer clear of creamy dishes because of the high fat content that usually comes from it because of the cream. You can check out my Healthier Parmesan Noodles or Skinny Fettuccine Alfredo and Peas for other ways to make cream lighter. My secret are usually Fat Free Greek Yogurt or Greek Yogurt Cream Cheese. This time I put the cream cheese to use and it was amazing! It gave it the perfect creaminess and the greek yogurt is lower in fat than low fat cream cheese!! I added celery and carrots to this to add more veggies to it. Another great tip is add some red pepper flakes to kick it up a notch. This is one of those recipes that tastes even better the next day.
- ¾ Cup of Greek Yogurt cream cheese
- 2 large chicken breasts, cut into 1 inch pieces
- 2 cups of mushrooms, chopped
- 2 celery stalks, chopped small
- 2 carrots, chopped small
- 1 small onion, chopped
- 2 cloves of garlic
- ¾ cup of chicken broth
- Salt & Pepper
- 2 tbsp olive oil
- 2 tbsp of butter
- 4 oz of egg noodles
- Add the olive oil and heat in a large skillet on medium heat. Add the chicken and sauté for 8-10 minutes until the chicken is browned on all sides. Remove chicken and set aside.
- Meanwhile cook egg noodles according to package directions.
- Add butter to the pan and melt. Add the onion, garlic, carrots and celery, season salt and pepper and sauté for 8-10 minutes until vegetables soften. Add mushrooms and sauté for another 5 minutes.
- Add the chicken broth, add cream cheese, moving it around until it melts. Add chicken, cover and bring to a boil to thicken, about 5-8 minutes.
- Serve chicken and mushrooms over egg noodles.
