Cajun Chicken Stroganoff

Photo courtesy main.kitchendaily.com


This comes together fast and is packed with flavor.  Not too spicy to serve even to those who stay away from the heat.  Carb-watchers can sub out cooked spaghetti squash for the egg noodles.  Just put two halves of a spaghetti squash in the microwave and nuke for 10 minutes.  Discard the seeds, and scoop out the spaghetti-like flesh.

½ # wide egg noodles
2 T olive oil
½ # kielbasa, sliced
½ # button and/or shiitake mushrooms, sliced
2 T olive oil
1½ # chicken tenders
½ t each cayenne, paprika, black pepper, kosher salt, dried basil leaves, dried thyme leaves, dried oregano leaves
2 T all-purpose flour
1 T tomato paste
2 t garlic, minced
½ C medium or dry sherry
1 C chicken broth
1 T Worcestershire sauce
1 C sour cream
Sliced scallions

Bring a large pot of salted water to the boil and cook noodle; drain and reserve. In a large saute pan, heat the first 2 T olive oil; when hot, add the kielbasa and mushrooms. Saute over medium-high heat until browned, about five minutes.  Transfer to a bow and set aside.

While the mushrooms and sausage are cooking, mix the spice ingredients and toss in a bowl or plastic bag with the chicken tenders, making sure all the chicken is well-covered. Add flour and toss again. After you have removed the mushroom mixture from the pan, add second 2 T olive oil, heat, and when hot, put in the chicken.  Saute chicken over medium-high heat until lightly brown and nearly cooked through, about five minutes. Add garlic and tomato paste, stir in and cook one minute.  Deglaze with the sherry and cook down until nearly evaporated.  Add broth, Worcestershire and reserved mushroom mixture.  Mix well & bring to a simmer.  Turn off heat, stir in sour cream and scallions.  Serve over hot noodles.

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