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:
- 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.
- 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.
- 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!