Chicken Stroganoff Fettuccine |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Cooking Light magazine with a couple of small variations - I used the already cooked bacon by Oscar Meyer. I chopped up four slices. I sauteed the veggies in a little butter and added no extra fat when I sauteed the chicken. I thickened the stroganoff with a flour/water mixture instead of butter/flour mixture. I am guessing on prep time. Ingredients:
4 sliced bacon |
1 large onion, diced |
1 lb mushroom, sliced |
2 garlic cloves, minced |
2 lbs boneless skinless chicken, cut into 3/4 inch pieces |
1 cup dry red wine |
1 cup chicken broth |
1 teaspoon oregano |
1 teaspoon basil |
salt and pepper |
4 tablespoons butter |
4 tablespoons flour |
1 lb fettuccine |
Directions:
1. In a large frying pan, fry bacon.
2. Retain grease; drain and crumble up bacon~ set aside.
3. In bacon grease, saute onion, mushrooms and garlic until tender.
4. Transfer to a 4-quart pot and add bacon.
5. Using the same frying pan, saute chicken cubes until just done (add butter or oil if necessary).
6. Transfer chicken to pot.
7. Add wine, chicken broth, oregano and basil.
8. Bring to a boil and reduce heat to simmer.
9. Add salt and pepper to taste.
10. Simmer on low heat for 30 minutes.
11. Stir occasionally.
12. Cook fettucini according to package directions.
13. Drain.
14. In a small pan, melt butter over low heat.
15. Add flour slowly, stirring until smooth.
16. Add to pot and stir into mixture until it thickens.
17. Pour over fettucini.
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