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Light Chicken Stroganoff


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May 5, 2015

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 1 tsp. (5 mL) canola oil
  • 1 cup (250 mL) chopped onion
  • 1 cup (250 mL) sliced mushrooms
  • 6 oz. (175 g) cooked chicken, diced
  • ½ cup (125 mL) plain Greek yogurt, or ½ cup (125 mL) fat-free sour cream
  • ½ cup (125 mL) dry white wine, or ½ cup (125 mL) lower sodium broth plus 1 Tbsp (15 mL) white wine vinegar
  • 1 tsp. (5 mL) cornstarch or flour
  • salt and pepper, to taste
  • ½ tsp. (2 mL) dried rosemary
  • ½ tsp. (2 mL) thyme
  • 1½ cups (375 mL) dry whole wheat pasta noodles (recommend Ronzoni® Healthy Harvest)


  1. Cook pasta according to package instructions.
  2. In a large skillet, on medium-high heat, add oil, onions, cook until translucent, add mushrooms, cook another minute, until soft.
  3. Add chicken, plain Greek yogurt, wine, cornstarch, salt, pepper, rosemary, thyme. Mix well. Bring to a boil. Lower heat to a simmer, cook uncovered for about 10 minutes, stirring often.
  4. Divide cooked pasta onto serving plates and top with chicken sauce mixture, divided evenly.

Download this recipe and others as part of the Sunday Dinner Pledge Spring/Summer Meal Plan Week 2 PDF (1.3Mb)

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