Ingredients
- Kosher salt
- 12 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1 small onion, chopped
- 4 ounces white-colored or cremini mushrooms, sliced (a couple of cups)
- 1 1/4 pounds skinless, boneless chicken thighs, reduce chunks
- two tablespoons all-purpose flour
- 1 teaspoon paprika, plus much more for topping
- Freshly ground pepper
- 1 cup fat-free low-sodium chicken or mushroom broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream, plus much more for topping
- two tablespoons chopped fresh parsley
Directions
Bring a sizable pot of salted water to some boil. Add some noodles and prepare because the label directs, then drain.
Meanwhile, melt two tablespoons butter inside a large skillet over medium-high temperature. Add some onion and prepare until slightly soft, a couple of minutes. Add some mushrooms and prepare, stirring, until they start to brown, a couple of minutes. Add some remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Prepare, stirring, before the chicken browns, about 3 minutes.
Add some chicken broth and Worcestershire sauce and produce to some gentle simmer prepare until thickened, about a few minutes. Stir within the sour cream and season with pepper and salt. Continue simmering lightly before the chicken is cooked through, a couple of more minutes.
Divide the noodles among plates. Top using the chicken mixture, parsley, some sour cream and paprika.
Per serving: Calories 671 Fat 23 g (Saturated 11 g) Cholesterol 238 mg Sodium 711 mg Carb 69 g Fiber 4 g Protein 44 g
Photograph by Christopher Testani