Recipe
Chicken & Bow Tie Stroganoff
Prep Time: 10 min
Cook Time: 30 min
Serves: 6
This is an updated chicken version of the classic dish. Cut kitchen prep in half and start with a deliciously juicy roasted chicken from your supermarket deli.
Contributed By: Recipy by British Columbia Chicken Marketing Board
Ingredients
1
whole chicken, deli roasted
1
pkg bow tie pasta
1 tbsp (15 mL)
olive oil
2 tsp (10 mL)
butter
3 cups (750 mL)
white button mushrooms, sliced
salt, to taste
pepper, to taste
1
red pepper, chopped
1
green pepper, chopped
2 tbsp (30 mL)
water
1 cup (250 mL)
sour cream
1/2 cup (125 mL)
Parmesan cheese, grated
Instructions
1
Preheat oven to 350°F (175°C). Discard skin from chicken. Tear or cut meat into bite-sized pieces. Boil bow tie pasta according to package directions, drain and rinse then spread out in an oiled 9X13-inch (22X33 cm/ 4 L) casserole dish. Stir in chicken.
2
Coat a large frying pan with 1 Tbsp (15 mL) olive oil or add a knob of butter and set over medium-high heat. When hot, add mushrooms. Sprinkle with pinches of salt and pepper. Stir often, until mushrooms are browned around edges and are soft, 6 to 8 minutes. Add peppers and 2 Tbsp (30 mL) water. Cook until softened, 5 to 7 minutes.
3
Remove from heat and stir in sour cream.
4
Pour mixture over chicken in casserole dish and sprinkle with cheese. Place in the preheated oven for approximately 30 minutes.