As I was searching for a recipe for a friend, I came across a this little delight. I keep my recipes in an old box and have completely forgotten most of them, but wanted to share this one with everyone. This one pot wonder is a quick and easy meal that is great for this time of year. It hits all of the points; hearty, warm and a little spicy (leftovers are great as well). I hope you enjoy it!
Creamy Chicken Chipotle Stroganoff
1 tablespoon oil
1 pound chicken breast, cubed
1 small/medium onion, chopped
1 8oz can mushroom (undrained)
2 chicken bouillon cubes
4 cup (8oz) egg noodles (uncooked)
1 tablespoon chopped chipotle (reduce or increase to taste)
1 8oz container sour cream
Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir 5-7 minutes or until chicken is cooked through.
Stir in 1 1/2 cups water, mushrooms and liquid, bouillon cubes and noodles. Bring to a boil. Reduce heat to medium-low; cover. Simmer 10-12 minutes or until noodles are tender and only a small amount of the liquid remains. Stir in chipotle. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream. Serve immediately.
