Roasted Garlic Chicken Stroganoff

• 1 (12 ounce) box fettuccine
• 1 14 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 34 ounces condensed cream of mushroom & garlic soup
• 1 teaspoon Worcestershire sauce
• 23 cup reduced-fat sour cream
• 1 teaspoon black pepper

1. If the chicken tenders are frozen, run them under hot water to remove any packaging.
2. Place the tenders on a microwave-safe plate and microwave on high for 2 minutes to begin defrosting.
3. While the chicken defrosts, heat the oil over medium heat in an extra deep, 12-inch skillet.
4. Add the onion, mushrooms and garlic.
5. Stir from time to time.
6. Cut the chicken tenders into bite-size chunks, and add them to the skillet.
7. Raise the heat to medium high.
8. Cook 6 minutes or until no longer pink in the center, stirring from time to time.
9. Meanwhile, place the fettuccine in 2 1/2 quarts of already-boining unsalted water and cook.
10. When the noodles have cook 7 minutes, add the broccoli florets to the noodle pot.
11. Bring the noodles back to a boil, and continue to cook 4 to 5 minutes or until noodles are tender.
12. When the chicken has cooked through, add the sherry and cook 1 minute.
13. Add the mushroom soup, reduce the heat to medium-low and stir until well-combined.
14. Add the Worcestershire sauce and sour cream and stir until well-combined.
15. Add black pepper to taste.
16. Drain the noodles and broccoli.
17. Place some noodles on each plate, and top each serving with the chicken mixture, and serve at once.

fettuccine, chicken tenders, olive oil, onion, mushrooms, garlic, frozen broccoli, cooking sherry, condensed cream, worcestershire sauce, sour cream, black pepper

Taken from www.food.com/recipe/roasted-garlic-chicken-stroganoff-330596 (may not work)