Chicken Stroganoff
Cherie Metcalfe
Creamy chicken stroganoff featuring tender chicken strips, sautéed mushrooms, and onions, seasoned with ol' faithful Man Rub.
Ingredients
- 500g boneless chicken thigh
- 1 onion
- 200g mushrooms
- 2 tbsp Man Rub
- 2 tbsp butter
1 tbsp mustard (wholegrain or dijon)
- 2 cups water
- 1 chicken stock cube
- 1 tbsp worcestershire sauce
- ½ bag baby spinach
- ½ cup sour cream
- 1 ½ tbsp cornflour
- Man Grind
- 2 tbsp chopped parsley or chives
- 250g pasta
Directions
- Slice chicken and brown over a medium high heat.
- Add sliced onion and saute for a minute or two.
- Add sliced mushrooms, saute for a minute.
- Add Man Rub and stir through.
- Add mustard and worcestershire sauce.
- Add water and stock, stir well simmer for 5 - 6 minutes.
- While sauce is simmering, bring a large pot of salted water to the boil and cook pasta.
- Stir through sour cream, simmer for a minute or two.
- Thicken sauce by mixing cornflour with a little water and adding to the pan. Stir until thickened.
- Add spinach and stir through to wilt, season with a little Man Grind if needed.
- Drain pasta and add an additional tablespoon of butter and chopped parsley.
- Serve stroganoff over pasta and with a side of green vegetables.
