Chicken Stroganoff with Bow Tie Pasta

This dinner is such a great comfort food and so easy to prepare. A chicken twist to the traditional beef stroganoff!

Start by slicing breasts in 1/4" thick slices and halve the longer pieces.

Over medium heat, preheat a large skillet with 1 tablespoon canola oil.  Once the oil begins to ripple, add chicken and onions/onion powder.

Allow the chicken to sizzle & simmer until fully cooked, stirring often.  You don't want to see any pink in that chicken!

While the chicken is cooking, in a large pot bring water to a boil.  Once the water is boiling, add some salt.  This is the time that you get to add flavor to the pasta/noodles.  Then the pasta needs to hop in!  Give it a stir so that nothing sticks together and occasionally come back for another stir while it cooks.  Cook according to the package directions...I prefer to have it FIRM for this dish.

While pasta is cooking, in a medium bowl combine cream of mushroom soup, sour cream and milk.

Once chicken is fully cooked and pieces are no longer pink, add mixture. Stir in garlic salt and allow to simmer 5-8 minutes.

Simmer, simmer, simmer...

Then spoon over drained pasta & ENJOY!  (Optional: Top with black pepper to taste)

Chicken Stroganoff with Bow Tie Pasta
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 6-8
Level: Easy

Ingredients:
4 skinless, boneless chicken breast halves

1/2 cup chopped onion OR 1/2 tsp. onion powder

2 - 10 3/4 ounce can condensed cream of mushroom soup (or 1 family size can)

1/2 cup milk

1 package dried bow tie pasta (or wide egg noodles, traditional)

8 tablespoons dairy sour cream (or 8 oz. container)

1/2 teaspoon garlic salt (or 1/4 teaspoon garlic powder and 1/2 teaspoon salt)

Freshly ground black pepper (optional)

Instructions:

Slice chicken breasts into 1/4" wide strips. (along the width of chicken breast, not length).  Preheat a large skillet with 1 tablespoon canola oil over medium heat. Add chicken and onions/onion powder. Allow to simmer until fully cooked, stirring often.

In a large pot add 6 cups water and bring to a boil over high heat.  Once boiling, add salt (to flavor pasta) and pour in pasta. Cook according to package directions. Drain.

While pasta is cooking, in a medium bowl combine cream of mushroom soup, sour cream and milk. Once chicken is fully cooked and pieces are no longer pink, add mixture.  Stir in garlic salt and allow to simmer 5-8 minutes.

Spoon stroganoff mixture over pasta to serve. Add black pepper to taste.