Low Fat Chicken Stroganoff
Indulge in the creamy comfort of Low Fat Chicken Stroganoff, a lighter take on the classic dish that doesn’t skimp on flavor. Tender strips of seasoned chicken breast are sautéed to perfection and paired with earthy cremini mushrooms, caramelized onions, and a velvety sauce made from low-sodium chicken broth and non-fat Greek yogurt. This healthier stroganoff is thickened with a touch of cornstarch for a luxuriously silky texture and enhanced with the umami goodness of soy sauce. Served over hearty whole wheat egg noodles and garnished with fresh parsley, this quick and easy dinner is ready in just 40 minutes, making it a perfect wholesome meal for busy weeknights. Packed with protein and low in fat, it's an irresistible guilt-free twist on a comforting classic!
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Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 Medium onion, chopped
- 3 Garlic cloves, minced
- 8 oz Cremini mushrooms, sliced
- 1 cup Low-sodium chicken broth
- 1 tbsp Low-sodium soy sauce
- 1 tbsp Cornstarch
- 2 tbsp Water
- 0.5 cup Non-fat Greek yogurt
- 2 tbsp Fresh parsley, chopped
- 12 oz Whole wheat egg noodles, cooked
Directions
Step 1
Cut the chicken breasts into thin strips. Season with salt and black pepper.
Step 2
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the chopped onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 4
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are browned and tender, about 5 minutes.
Step 5
Pour in the chicken broth and soy sauce. Bring the mixture to a simmer.
Step 6
In a small bowl, mix the cornstarch with 2 tablespoons of water. Stir this mixture into the skillet to thicken the sauce, cooking for another 2 minutes.
Step 7
Reduce the heat to low and return the chicken to the skillet, stirring to coat it in the sauce.
Step 8
Remove the skillet from heat, and let it cool slightly for about a minute. Stir in the Greek yogurt until well combined and creamy.
Step 9
Serve the chicken stroganoff over cooked whole wheat egg noodles, garnished with fresh parsley.
Nutrition Facts
| Serving size | (1575.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1620.0 |
| Total Fat 36.5g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 461.9mg | 0% |
| Sodium 2176.5mg | 0% |
| Total Carbohydrate 132.3g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 17.0g | |
| Protein 185.1g | 0% |
| Vitamin D 27.2IU | 0% |
| Calcium 266.2mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 2543.9mg | 0% |
Source of Calories