Chicken and Mushroom Garlic Cream Pasta

Ah, a Stroganoff or Strogonoff is a bit like quiches and pizzas, in the sense that initially they were very specific recipes, and over time a thousand and one varieties started to appear. Especially in Brazil, I’ve heard that over there you can make a stroganoff out of everything, it’s a bit like everything goes for everyone, hehehe.

So for today I made a kinda pseudo chicken stroganoff, its basically a chicken and mushroom creamy pasta with a hint of garlic, i think it’s a quicker, simpler, and somewhat healthier version of a classic beef stroganoff. But sometimes that’s exactly what you’re craving, not to mention this dish is great for two meals in the same week, whereas I’d say an authentic, serious stroganoff is more of a once-a-month meal (it’s red meat, it’s much richer) ;D So let’s get to the recipe!

Chicken and Mushroom Garlic Cream Pasta

Servings: 2
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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How about trying a simpler but also delicious variation of a stroganoff with pasta, in this case with chicken instead of beef, delicious! 😀

Ingredients

Spaghetti – 180g
Chicken – 1 breast (Large)
Mushrooms – 180g (Button Mushrooms)
Onion – 1
Garlic – 3 Cloves
Cream – 50ml
Sour Cream – 2 Tablespoons
Dijon Mustard – 1 Teaspoon (Heaped)
Olive Oil – A Drizzle
Butter – A Knob
Paprika – A Pinch
Dried Oregano – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Let’s start with the spaghetti, a pinch of salt in a pot of boiling water. Add the spaghetti and cook until tender. Then drain and add a knob of butter.
While the spaghetti is cooking, sauté the onion, garlic, with a drizzle of olive oil in a frying pan. Season with a pinch of salt and fry until the onion is golden brown.
Add the mushrooms to the frying pan and continue to fry until they are golden brown and delicious.
Now, cut the chicken breast into strips and season with paprika, dried oregano, a generous amount of pepper, and a pinch of salt.

Make space in the frying pan, add another drizzle of olive oil, and fry the chicken until it is golden brown.
When everything is tender and juicy, reduce the heat and add the cream, sour cream, and Dijon mustard. Stir until everything is well combined, then cook for another minute.

Taste and adjust the seasoning with salt and pepper, if necessary. And it’s ready to serve! Serve over spaghetti, accompanied by a fresh lettuce salad.

Notes & Tips: I like stroganoff with a stronger aroma of pepper and sour cream, but you can adjust by adding less pepper and, for example, more heavy cream, or adding more mustard to make that the standout aroma. Even though it’s common to serve stroganoff with pasta, you can serve it with whatever you feel like, i think rice and mashed potatoes are two great alternatives.

You can sprinkle with fresh parsley, chives, or a pinch of grated Parmesan cheese at the end for extra flavor.

For a more authentic stroganoff feel, you can add a splash of white wine after cooking the chicken and let it reduce before adding the cream.

If you like heat, add a pinch of cayenne pepper along with the paprika, or stir in a small spoonful of hot sauce at the end.

Make sure not to overcrowd the mushrooms in the pan, give them space so they can brown nicely instead of steaming. If your pan is small, cook them in batches!

This recipe for Chicken and Mushroom Garlic Cream Pasta was originally created on BakeAfter.com. Esta receita de Stroganoff Rápido de Frango foi publicada em português no Iguaria.com.