Chicken Stroganoff Pasta

(Entree Choice 1)

INGREDIENTS

1 tablespoon butter
1 1/2 cups chopped onion (about 1 medium)
2 teaspoons finely-chopped fresh sage
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly-ground black pepper, divided
1 (8 ounce) package pre-sliced mushrooms
1/4 cup all-purpose flour (about 1 ounce)
1 teaspoon paprika
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sherry
1 cup reduced-fat sour cream
1 tablespoon all-purpose flour
5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley

DIRECTIONS

Melt butter in large non-stick skillet over medium-high heat. Add onion; saute 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; saute 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.

Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Saute 4 minutes or until chicken is done. Add chicken to mushroom mixture.

Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 1/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

CALORIES: 427 (28% from fat). FAT: 13.5g (sat 5.7g, mono 4.7g, poly 1.6g). PROTEIN: 28.7g. CARB: 47g. FIBER: 3g. CHOL: 101mg. IRON: 3.4mg. Sodium: 625mg. CALC: 96mg.

SERVINGS: 6 (serving size — about 1 2/3 cups)

Recipe from Cooking Light, April, 2007.