Healthy 20 Minute Chicken & Mushroom Stroganoff
A lightened up, one pan stroganoff ready in 20 minutes! Creamy Greek yogurt sauce with tender chicken, golden mushrooms, and whole wheat pasta. Easy, healthy, and incredibly comforting.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion quartered and thinly sliced
- 16 oz 1 lb cremini or white mushrooms, sliced
- 2 tablespoons all purpose flour
- 1 cup chicken broth low sodium preferred
- 3/4 cup full fat plain Greek yogurt
- 1/2 teaspoon kosher salt plus more for pasta water and to taste
- Freshly ground black pepper to taste
- 2 cups cooked shredded chicken (from 1 rotisserie chicken or 1 lb cooked breasts)
- 8 oz about 1/2 a standard box whole wheat fusilli, egg noodles, or fettuccine
Instructions
- Cook pasta in a large pot of heavily salted boiling water until 1 minute less than al dente. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium high. Add onion; sauté 3-4 mins until soft.
- Add mushrooms and 1/2 tsp salt. Cook 4-5 mins, stirring occasionally, until browned and liquid evaporates.
- Sprinkle flour over mushrooms. Cook, stirring, for 1 minute.
- Gradually stir in chicken broth, scraping up browned bits. Bring to a simmer.
- Add drained pasta and reserved pasta water. Simmer 1-2 mins, stirring, until sauce thickens and pasta finishes cooking.
- Reduce heat to low. Stir in shredded chicken. Remove skillet from heat, let cool 60 seconds.
- Stir in Greek yogurt until creamy. Season with salt and pepper. Serve immediately.
Notes
Turn off heat before adding yogurt to prevent curdling. Heavily salting the pasta water is key for flavor. Use sour cream for a richer sauce, or coconut cream for dairy free.