Dinner

Chicken and Vegetable Stroganoff is for Dinner.

Chicken and Vegetable Stroganoff takes 20 minutes to prepare.

Chicken and Vegetable Stroganoff takes 30 minutes to cook.

Chicken and Vegetable Stroganoff makes 6 servings.

The ingredients for Chicken and Vegetable Stroganoff are:

3 c. fat-free sour cream
1 1/2 c. fat-free, plain yogurt
3 tbsp. dry, red wine (NOT red wine vinegar! If you do not have red wine, skip it!)
1 c. chopped onion
3/4 tsp salt
1/4 tsp dill weed
1 tsp soy sauce
Paprika, to taste
Black pepper, to taste
2 tbsp I Can't Believe It's Not Butter!
3 oz Tyson Grilled Chicken Breast Strips*
1/2 c. chopped green pepper
1/4 c. chopped baby carrots (I have picky siblings-- substitute at will!)

Here is how you make Chicken and Vegetable Stroganoff:

Sauté the onions in the 2 tbsp of butter until the onions are soft and slightly brown. Add everything but the chicken and veggies to a double boiler and simmer for 30 minutes. While simmering, heat the chicken strips in cooking spray over medium heat in a skillet. Once heated through, add the vegetables and heat until tender. While still hot, place noodles*, chicken and vegetables on a large serving platter and pour on the sauce just before serving. Serves 6.(*Note: if you plan on foregoing the noodles, add more vegetables and use the entire 6 oz of chicken strips. The added 3 oz of chicken will tack on 100 calories, 1.5g of fat, 55mg of cholesterol, 390mg of sodium, 3g of carbs, and 19g of protein...also please note that the nutritional value of the whole wheat noodles is not included.)Number of Servings: 6Recipe submitted by SparkPeople user HONEYBISES.

The nutritional information for Chicken and Vegetable Stroganoff is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 222.4

• Total Fat: 4.0 g
• Cholesterol: 31.1 mg
• Sodium: 656.4 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 1.1 g
• Protein: 16.3 g

The dietary needs meet for Chicken and Vegetable Stroganoff is Low Fat