Chicken Stroganoff

This Chicken Stroganoff is a lightened up classic comfort food that the whole family will enjoy! It has all the classic flavors and can be made under 30 minutes on the Stove or Instant Pot.

Ingredients

• 12 oz. uncooked extra wide, broad egg noodles or whole wheat egg noodles if you have whole grain pasta as a zero point food item.
• 6 (4 oz.)  boneless, skinless chicken breasts, raw, cut and diced into 2 inch pieces 
• 1 small onion, diced
• 1 cup crimini mushrooms, diced (optional)
• 1 Tbsp minced garlic 
• 1/4 cup all purpose flour, ( I use Gold Medal) 
• 2 Tbsp Land O’ Lakes light butter made with canola oil
• 1 tsp beef bouillon powder or 1 beef cube
• 3-4 cups low sodium beef broth
• 2 Tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper 
• 1/4 tsp dried oregano
• 1/2 tsp dried thyme
• 2 oz. 1/3 less fat cream cheese, room temperature
• 1/2 cup non fat plain or Greek yogurt, room temperature ( I use nonfat plain yogurt)

Instructions

Instant Pot Directions:

1. Turn your Instant Pot to the sauté setting. Add butter to the instant pot and cook and until the butter has melted. Add the onion and chicken pieces.
2. Sauté chicken, onions, and mushrooms for about 5 minutes or until the chicken is no longer pink.
3. Add 4 cups beef or chicken broth, mustard, garlic, Worcestershire sauce, 1 tsp beef bouillon powder or beef cube, and flour.  Stir well. Make sure the liquid is at the bottom and scrape any food bits from the bottom of the pot. This will ensure you don’t receive a “burn” error.
4. Add the egg noodles to the Instant Pot. Close the lid.
5. Cook on high pressure for 3 minutes.
6. Once it’s done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.
7. Unlock and remove the lid from the instant pot.
8. Stir in the cream cheese and Greek yogurt and sauté for a few minutes while stirring to allow sauce to thicken.

Stove Top Directions:

1. In a large cooking pot, cook egg noodles using the directions on back of the package. Set aside.
2. Spray a large skillet pan with non stick cooking spray. Add diced chicken and cook on medium high until chicken pieces are no longer pink add onions/mushrooms and continue cooking until onions/mushrooms are translucent. Place chicken, mushrooms, onions on a plate and set aside. 
3. In the same skillet melt light butter, and add flour with garlic and cook, while stirring.
4. Turn heat settings to low and stir in 3 cups beef broth, Worcestershire, mustard and seasonings. Let the sauce cook until it comes to a boil then reduce to a simmer until sauce thickens.
5. Whisk in cream cheese and Greek yogurt until melted and stir until combined. Add chicken, onions, mushrooms back to pan. Stir until well combined.
6. Pour sauce over cooked egg noodles.

Makes 8 (1 heaping cup) servings

7 WW Points per serving

Notes

1. It is key that the Greek yogurt and cream cheese are at room temperature when adding it to the mixture. This will help prevent curdling.

Smartpoints: GREEN: 8 SmartPoints per serving or 3 Smartpoints per serving without noodles
BLUE: 6 SmartPoints per serving or 2 SmartPoints without the noodles PURPLE: 2 SmartPoints per serving if using whole grain pasta or 6 SmartPoints with no yolk noodles