Get all the creamy, satisfying goodness of a traditional stroganoff in this updated, healthy version that gets richness from mushroom soup and Greek yogurt.
cost per recipe: $12.33
The price is determined by the national average.
pound boneless, skinless chicken breast, cut into 1-inch pieces
teaspoon chopped fresh rosemary leaves
tablespoon vegetable oil
ounces sliced shiitake mushrooms (about 1 cup)
ounces sliced cremini or white mushrooms (about 1 cup)
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
cup white wine
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
cup plain nonfat Greek yogurt
cups hot cooked whole grain extra wide noodles
tablespoon chopped fresh parsley
Season the chicken with the rosemary. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken cook until browned, stirring occasionally. Remove the chicken from the skillet.
Add the mushrooms and onion to the skillet and cook for 5 minutes or until the mushrooms are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Stir the wine in the skillet and heat to a boil. Stir in the soup. Return the chicken to the skillet. Reduce the heat to medium. Cook for 5 minutes or until the chicken is cooked through. Stir in the yogurt. Serve the chicken mixture over the noodles. Sprinkle with the parsley.