Prep 15 mins
Cook 20 mins
A nice alternative to beef stroganoff. I clipped this recipe out of the K.C. Star several years ago. It is easy to prepare for a week night meal.
- 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
- 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.
- 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.
- 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.
- 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.
- Drain the noodles and broccoli. Place some noodles on each plate, and top each serving with the chicken mixture, and serve at once.