9 July, 2018
Chicken and Penne Stroganoff
This is my take on the famous Russian dish. A one-pot dish of crispy chicken, savory mushrooms and sweet onions, tossed together in a creamy, tangy sauce. It can easily be adapted to feed more or less people. My take trades egg noodles with more readily used Italian Penne.
- 2 Chicken breasts, cut into thin slices
- 1lb of cremini, baby bella or white mushrooms, cut into thin slices
- 2 small yellow onions, cut into 1/2″ strips
- 1 TBSP of smoked Paprika (or regular sweet paprika)
- 1 TBSP of Garlic Powder
- 1 TBSP of Onion Powder
- 1 TSP of dry mustard
- 1/2 TSP of Cayenne Pepper
- 6 TBSP of Olive Oil
- 2 TBSP of Worcestershire Sauce
- 2 Shots of Wine
- 2 TBSP of unsalted Butter
- 2 TBSP of flour
- 2 Cups of Chicken Stock, unsalted/low sodium
- 1/2 TBSP of dry thyme
- 1 Cup of Penne, Cooked
- 4 TBSP of Sour Cream
- Fresh Cut parsley
- Wok or Large Saute Pan
- Pasta Pot or Equivalent
- Colander or Equivalent
Place the chicken into a bowl and cover with 4 TBSP of olive oil, cayenne, garlic powder, onion powder, dry mustard and paprika. Season with salt and pepper, then toss to coat chicken in spice mix;
Cook the penne in boil water with salt and a swirl of olive oil;
Heat the pan till you can’t keep your hand over it for more than a few seconds. Add two TBSP of olive oil then add chicken in batches. Brown the outside of the chicken strips and reserve on a side plate until all chicken is cooked. Add more olive oil if needed, then add sliced onion and mushrooms. Cook until soft;
Add White wine. Cook for 1 minute. Add thyme and Worcestershire sauce. Cook 1 minute. Add the butter and sprinkle in the flour, mixing thoroughly to avoid lumps. Gradually add the cold chicken stock, still mixing until you get a slightly thin sauce and cook for 7 minutes over medium heat.
Add cooked penne and sour cream, turn so that all ingredients are coated well with sauce. Season with salt and pepper to taste. Top with parsley. Serve immediately.
Serves 4-6 people.