Thursday's Meal.....

Skinny Chicken Stroganoff

You will need:

• 4 slices turkey bacon, cooked and crumbled
• 6 ounces uncooked extra-broad cholesterol-free egg noodles
• 3/4 cup reduced-fat sour cream
• 1/4 cup all-purpose flour
• 1 can (14 oz.) 99% fat-free chicken broth
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 8 oz. mushrooms, sliced
• 1 cup chopped onion
• 1 lb. boneless, skinless chicken breasts, cut in to 1/4-inch strips
• 1 clove garlic, pressed
• 2 tbsp. snipper fresh parsley

1. Cook bacon in skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside.
2. Cook noodles according to package directions in 4 qt. casserole; drain and keep warm. meanwhile, in a small bowl, whisk together sour cream and flour until well blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and black pepper; set aside.
3. Slice mushrooms; chop onions into a small dice. Slice chicken into 1/4-inch strips. Heat skillet over high heat until hot. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet; keep warm.
4. Reduce heat to medium. Add mushrooms, onion and garlic that have been pressed. Cook and stir 3 minutes. Return chicken and reserved bacon to skillet. Stir in sour cream mixture; bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in parsley; serve over noodles.

Yield: 6 servings