Skinny Chicken Stroganoff

I recently had a Pampered Chef party at my house.  I used to sell the amazing kitchen items and when I got my hands on some of the new stuff, I was immediately reminded just how much I LOVE PAMPERED CHEF!  I grabbed my old cook books and started menu planning last week.  Skinny Chicken Stroganoff is one recipe I had never tried, but had marked for a some day.  You can find the recipe in the "It's Good For You" Pampered Chef Cookbook.  

I used the egg noodles as the recipe suggested, but I think next time I might go with a bow tie or something similar.  

*Please excuse the to-go container.  I made extra for a friend I was going to visit.  

Skinny Chicken Stroganoff

6 servings 

8 points+

                                

4 slices of bacon

6 oz. uncooked extra-broad cholesterol-free egg noodles

3/4 c. reduced fat sour cream

1/4 c. all purpose flour

1 can (14 1/2oz) 99% fat free chicken broth

1/4 tsp salt

1/8 tsp ground black pepper

8 oz. mushrooms, sliced

1 c. chopped onion

1 lb boneless, skinless chicken breasts, cut into 1/4" strips

1 garlic clove, pressed

2 tbsp fresh parsley

1.  Cook bacon over medium heat until crisp. Remove bacon from pan, crumble and set aside.

2.  Cook noodles according to the package, drain, and keep warm. Meanwhile, whisk together sour cream and flour until well blended. Gradually whisk in the chicken broth until mixture is smooth. Stir in salt and pepper; set aside.

3.  Heat bacon skillet over high heat until hot. Add chicken, cook and stir for 5 minutes or until no longer pink. Remove from skillet, keep warm.

4.  Reduce heat to medium. Add mushrooms, onion, and garlic. 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 and noodles. Heat through, serve with a nice salad and enjoy!