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PrintChicken & 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.
![[+]](/images/uploads/recipes/2012/Jan/18/668_view.jpg)
Chicken & Bow Tie Stroganoff
1
whole chicken, deli roasted
1
1 pkg
bow tie pasta
500 g
1 Tbsp
olive oil
15 mL
or
2 tsp
butter
10 mL
3 cups
white button mushrooms, sliced
750 mL
salt, to taste
pepper, to taste
1
red pepper(s), chopped
1
1
green pepper(s), chopped
1
2 Tbsp
water
30 mL
1 cup
sour cream
250 mL
1/2 cup
Parmesan cheese, grated
125 mL
Preparation
Serves 6
Cook time :
30 min
|
Preparation time :
10 min
Chicken & Bow Tie Stroganoff
1
Preheat oven to 350°F (180°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.
Notes: If cheese has not browned or melted, place dish on a baking sheet and broil until cheese melts and sauce is bubbly.
Add more bite and mix 1 Tbsp (15 mL) Dijon into the sour cream before stirring into cooked vegetable mixture.
Add more bite and mix 1 Tbsp (15 mL) Dijon into the sour cream before stirring into cooked vegetable mixture.
