One-Skillet Chicken Stroganoff Rotini – Recipe!

One pan meals make dinnertime easy and there’s nothing more delicious than my One-Skillet Chicken Stroganoff Rotini.

Like many terrific one-pan recipes it begins by creating a sauce in a pan, and adding dried pasta directly to it, and placing the lid over top until al dente.  Stroganoff is a favorite meal for many because of it’s creamy flavors — a combination of sautéed mushrooms and sour cream creates true “comfort food”.  In this recipe, I used cooked shredded rotisserie chicken, instead of traditional beef.  You may have a some leftover chicken from another meal, which makes it even more handy.

This pasta recipe is super tasty and quick to prepare.  I used whole-wheat rotini, but you can use any small short pasta that’s similar — penne, macaroni or orecchiette.  The mushrooms and chicken are first cooked with the rotini in a broth, and then the sour cream is folded into the pan at the end.  It’s fast family friendly food.

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Ingredients

1 small white onion

1 clove garlic

6 ounces sliced mushrooms, about 1 1/2 cups – any variety

1 cup cooked shredded chicken

1 teaspoon dried thyme

1 teaspoon salt

8 ounces whole wheat rotini pasta, or other short pasta

2 cups chicken broth

1/2 cup sour cream

olive oil for cooking

parsley, if desired

(Serves 2-4)

To Prepare:

1. In a large skillet, add 2 teaspoons olive oil and place over medium heat.  Add onion and sauté for 3 minutes.  Add garlic and cook for 1 minute.  Add mushrooms and stir.  Cook for 4 minutes, until mostly softened.
2. Add chicken, thyme and salt, stir.  Add dried pasta and broth, plus 1 cup hot water, stir.  Reduce heat to low and cover skillet with lid.  Cook for 8 minutes, stirring occasionally.
3. Remove lid and stir sour cream into center until incorporated.  Cook for 1 minute (if too liquidy, reduce another minute).  Turn off heat and ladle into bowls.  Sprinkle with parsley, if desired.  Enjoy!