Creamy Chicken Chipotle Stroganoff

• 1 lb boneless skinless chicken breast, cut into cubes
• 1 medium onion, chopped
• 1 1/2 cups chicken broth (1 can)
• 1 cup mixed mushrooms, sauteed or (8 ounce) can mushroom stems and pieces, undrained
• 8 ounces medium egg noodles, uncooked (4 cups)
• 1 chipotle chile in adobo, finely chopped and a little of the adobo if you like
• 8 ounces sour cream

1. In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
2. Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
3. Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
4. Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
5. Remove from heat and stir in sour cream.

chicken breast, onion, chicken broth, mixed mushrooms, egg noodles, like, sour cream

Taken from www.food.com/recipe/creamy-chicken-chipotle-stroganoff-188815 (may not work)