Chicken Stroganoff

As we move into cooler temperatures I start to crave comfort foods. For me these are one pot (ish) meals. This recipe was a hit. A few tweaks from the original to make it work with my goals and we had a keeper of a recipe.

We enjoyed it over a bed of Gluten Free noodles. My favourite are chickpea noodles as it gives an extra boost of protein. That being said if you aren’t a noodle fan a bed of rice work or avoiding grains mashed cauliflower is a great option too!

Be sure to tag us in a picture on social media if you give this recipe a try!

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Chicken Stroganoff

Yield: 6

Author: Kirsten Olsen B.Sc.Kin.(Hons.), R.H.N., C.N.E.

Fun twist on beef stroganoff

Ingredients

• 1 cup Chicken Broth
• 1.5 lbs Chicken Thighs, boneless, skinless and sliced
• 3 tbs Tapioca starch
• 3 tbs Avocado or olive oil
• 5 cups Mushrooms, sliced
• 5 cloves Garlic, minced
• 3 tbs Apple cider vinegar
• 3 tbsp Tamari
• 1 can full fat coconut milk
• 454g dry pasta of your choosing

Instructions

1. Place chicken strips into a bowl and toss with tapioca starch until well coated.
2. Warm half of oil in a large pan over medium heat. Add chicken and cook stirring occasionally until chicken in cook through. Set aside.
3. Using same pan, add the remaining oil, garlic and mushrooms. Saute until mushrooms are soft.
4. Add broth, apple cider vinegar, tamari and coconut milk and stir. Add in cooked chicken stir until combined. Simmer until thickened.
5. Meanwhile in a separate pot cook pasta according to directions.
6. Serve stroganoff on top of pasta.

Notes

Not a pasta fan. Make a cauliflower mash.

Wanting a little more flavour add salt and pepper, thyme and/or white wine.