Roasted Garlic Chicken Stroganoff

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (12 ounce) box fettuccine
• 1 1/4 lbs chicken tenders
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 (8 ounce) package sliced mushrooms
• 1 teaspoon minced garlic clove
• 1 (16 ounce) bag frozen broccoli florets
• 2 tablespoons cooking sherry
• 11 3/4 ounces condensed cream of mushroom & garlic soup
• 1 teaspoon worcestershire sauce
• 2/3 cup reduced-fat sour cream
• 1 teaspoon black pepper

Recipe

• 1 if the chicken tenders are frozen, run them under hot water to remove any packaging. place the tenders on a microwave-safe plate and microwave on high for 2 minutes to begin defrosting.
• 2 while the chicken defrosts, heat the oil over medium heat in an extra deep, 12-inch skillet. add the onion, mushrooms and garlic. stir from time to time. cut the chicken tenders into bite-size chunks, and add them to the skillet. raise the heat to medium high. cook 6 minutes or until no longer pink in the center, stirring from time to time.
• 3 meanwhile, place the fettuccine in 2 1/2 quarts of already-boining unsalted water and cook. when the noodles have cook 7 minutes, add the broccoli florets to the noodle pot. bring the noodles back to a boil, and continue to cook 4 to 5 minutes or until noodles are tender.
• 4 when the chicken has cooked through, add the sherry and cook 1 minute. add the mushroom soup, reduce the heat to medium-low and stir until well-combined. add the worcestershire sauce and sour cream and stir until well-combined. add black pepper to taste.
• 5 drain the noodles and broccoli. place some noodles on each plate, and top each serving with the chicken mixture, and serve at once.