Chicken and Mushroom Stroganoff with Wholewheat Pasta
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Mustard, white wine, sour cream and Knorr Creamy Garlic Sauce give gorgeous flavours to our easy stroganoff, with a squeeze of lemon and a shower of chopped parsley adding a final burst of freshness. If you don’t cook with wine, use chicken stock mixed with a teaspoon of white wine vinegar in place of the wine.
Feeds
4Person
Preparation time
45Min.
intermediate
Ingredients
- 15 ml olive oil
- 4 chicken breasts, sliced into strips
- 15 ml butter
- 250 g button mushrooms. sliced
- 1 medium-sized onion, finely chopped
- 2 cloves of garlic, finely chopped
- 100 ml white wine
- 100 ml wholegrain mustard
- 250 ml sour cream
- 300 ml water
- 38 g (1 sachet) Knorr Creamy Garlic Sauce
- The juice of 1 lemon
- 2.5 ml Robertsons Black Pepper
- 4 cups whole wheat pasta, cooked
- 15 ml chopped parsley, to garnish
Preparation method
Nutrition
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