Chicken & Bow Tie Stroganoff
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°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.
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.
Remove from heat and stir in sour cream.
Pour mixture over chicken in casserole dish and sprinkle with cheese. Place in the preheated oven for approximately 30 minutes.
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.
|Per 285 g serving||Amount|
|Saturated Fat||6 g|
|Per 285 g serving||% Daily Value|