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Chicken strogonoff

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 500g Coles Australian RSPCA Approved Chicken Stir-Fry Strips
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 300g button mushrooms, thinly sliced
  • 1 teaspoon sweet paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 1/4 cup (60ml) chicken stock
  • 3/4 cup (180g) Coles Brand Sour Cream
  • 1/4 cup finely chopped chives
  • 250g dried fettuccine
  • 1/4 cup finely chopped flat-leaf parsley
  • Steamed broccolini, to serve


  • 1
    Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in two batches, for 3-4 mins or until lightly browned. Transfer to a plate.
  • 2
    Heat remaining oil in the pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until softened. Add the mushroom and paprika and cook, stirring, for 2-3 minutes or until mushroom is lightly browned.
  • 3
    Stir in the tomato paste, lemon juice and stock. Bring to the boil. Return chicken to pan. Reduce heat and cook, stirring occasionally, for 5 mins or until chicken is cooked through. Add the sour cream and chives and cook, stirring, for 2 mins or until heated through.
  • 4
    Meanwhile, cook the fettuccine following packet directions until al dente. Drain. Add the parsley and toss to combine. Divide among serving plates. Top with stroganoff and serve with steamed broccolini.

Source: taste.com.au


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