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
- 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.
- Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
- Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
- Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
- 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)