Creamy chicken stroganoff with noodles recipe

0:15 Prep | 0:20 Cook | 4 Servings |  Easy

Coles

Sneak extra vegetables into your main with this speedy chicken stroganoff served with zucchini noodles.

INGREDIENTS

2 teaspoons olive oil
6 Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
1 brown onion, thinly sliced
200g cup mushrooms, thickly sliced
200g Swiss brown mushrooms, thickly sliced
2 garlic cloves, crushed
2 teaspoons ground paprika
2 tablespoons tomato paste
300g sour cream
2 zucchini, ends trimmed, cut into noodles, steamed if desired (see notes)

METHOD

Heat half the oil in a large non-stick frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 mins or until chicken is golden brown and cooked through. Transfer to a heatproof bowl. Repeat with the remaining chicken.

Add the remaining oil to the pan. Reduce heat to medium. Add the onion and combined mushroom and cook, stirring, for 5 mins or until the vegetables soften slightly. Add the garlic and paprika and stir for 30 secs or until aromatic. Return the chicken to the pan. Add the tomato paste and sour cream and cook, stirring, for 5-7 mins or until the sauce boils and thickens and the mushroom is tender. Season.

Divide the zucchini noodles (or rice or pasta if desired) among serving bowls. Serve topped with chicken stroganoff.