Vegetarian

Sun-Dried Tomato and Spinach Stroganoff is for Dinner.

Sun-Dried Tomato and Spinach Stroganoff takes 5 minutes to prepare.

Sun-Dried Tomato and Spinach Stroganoff takes 20 minutes to cook.

Sun-Dried Tomato and Spinach Stroganoff makes 6 servings.

The ingredients for Sun-Dried Tomato and Spinach Stroganoff are:

12 oz egg noodles or linguine
Salt and pepper
1 tbs olive oil
1 med onion, sliced
3 cloves garlic, crushed
1 1/2 tsp paprika
8 oz mushrooms, sliced
1/2 cup oil packed sun-dried tomatoes, drained and chopped
1 cup chicken broth
6 cups lightly packed spinach leaves, stems removed
1 1/2 cup sour cream
1 tsp Worcestershire sauce
1/4 tsp tabasco

Here is how you make Sun-Dried Tomato and Spinach Stroganoff:

Boil noodles as directed on package. Warm oil in a large skillet over medium low heat. Add onion and garlic, season with salt and pepper and saute for 6 minutes or until tender. Add mushrooms, stir until browned and add sun-dried tomatoes. Pour in broth and bring to a boil on high heat. Turn to medium heat and reduce mixture by 1/3 for about 3 minutes. Mix in spinach and stir for 1 minute. Remove from heat. Blend in sour cream and both sauces. Serve over noodles.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ASHLEY1678.

The nutritional information for Sun-Dried Tomato and Spinach Stroganoff is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 376.4

• Total Fat: 15.0 g
• Cholesterol: 24.4 mg
• Sodium: 195.8 mg
• Total Carbs: 55.2 g
• Dietary Fiber: 8.9 g
• Protein: 13.5 g