RECIPES

Chicken & Bow Tie Stroganoff

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.

Prep Time

10M

Cook Time

30M

Serves

6

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. 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. 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. 3 Remove from heat and stir in sour cream.
    4. 4 Pour mixture over chicken in casserole dish and sprinkle with cheese. Place in the preheated oven for approximately 30 minutes.
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