Skinnier Chicken Stroganoff

Ingredients

• 4 slices turkey bacon, cooked and crumbled
• 6 ounces cholesterol-free egg noodles (uncooked weight)
• 1 teaspoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1/4-inch strips
• 8 ounces mushrooms, sliced
• 1 cup chopped onion
• 1 garlic clove, minced
• 3/4 cup low-fat sour cream
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 1/2 ounce) can fat-free chicken broth
• 2 tablespoons parsley, minced

Directions

1. 1

   Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).

2. 2

   Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.).

3. 3

   Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.

4. 4

   Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).

5. 5

   Return chicken and crumbled bacon to skillet.

6. 6

   Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.

7. 7

   Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.

8. 8

   Adjust salt and pepper as needed, stir in the parsley and serve over noodles.