Spicy Wild Mushroom And Chicken Stroganoff - cooking recipe

Ingredients

8 ounces low-fat sour cream (or fat-free)
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 cup beef broth
2 teaspoons canned chipotle chiles in adobo, finely chopped
2 tablespoons olive oil
1 medium sweet onion, halved and thinly sliced
1 lb assorted fresh mushrooms, sliced (cremini, oyster, stemmed shiitake or button)
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1 lb boneless skinless chicken breast half, cut into bite-size pieces
3 cups hot cooked egg noodles
chopped fresh parsley (optional)

Preparation

In small bowl combine sour cream, flour, tomato paste and Worcestershire sauce. Stir in broth and chipotle peppers. Set aside.
In a very large skillet heat 1 T. oil over medium-high heat; add onion and mushrooms.Cook stirring frequently, until onion is tender and most of liquid has evaporated.
Meanwhile in medium bowl combine seasoned salt, pepper and paprika.
Add chicken; toss to coat.
Add chicken to skillet with remaining 1T. oil. Cook and stir until chicken is browned.
Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat and cook 2 minutes more.
Serve over egg noodles and top with additional sour cream and parsley, if desired.