1poundbonelessskinless chicken breasts, cut into 1-inch cubes
½teaspoonsalt
¼teaspoonblack pepper
2teaspoonsminced garlic
1small oniondiced
18-ounce package baby bella mushrooms, sliced
1tablespoonwhite whole wheat flour
½cupwhite cooking wine
2tablespoonslight sour cream
2tablespoonsplainnonfat Greek yogurt
1cupskim milk
6ounceswhole wheat egg noodlesdry
4teaspoonschopped fresh parsley
Instructions
Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with ¼ teaspoon of the salt and a pinch of black pepper.
When the oil is heated, brown the chicken on all sides for about 2-3 minutes. (It does not need to be fully cooked at this point.) Remove the chicken and set it aside on a plate.
Add the remaining oil to the skillet and cook the garlic, onions, and mushrooms. Reduce the heat to low and cook until the mushrooms are very soft and cooked down, 12-15 minutes, stirring frequently.
Sprinkle the flour over the vegetables and stir to coat evenly.
Remove the skillet from the heat and deglaze it with the cooking wine, scraping the bottom of the skillet with a wooden spoon. Allow the wine to cook for about 2 minutes.
Return the previously set-aside chicken to the skillet. Stir in the sour cream, yogurt and milk. Cook until the sauce thickens and the chicken is cooked through, 5 minutes.
While the stroganoff is cooking, cook the pasta in a large pot of salted water, according to package directions for al dente. Drain.
To serve, spoon 1½ cups of egg noodles with ¾ cup of the chicken and sauce. Garnish with the parsley.