Cajun Chicken Stroganoff

Yield: 6 cups stroganoff and noodles

Ingredients

• 1/2 pound dry wide egg noodles
• 1/2 pound kielbasa, sliced
• 1/2 pound button mushrooms, quartered
• 4 tablespoons extra virgin olive oil, divided
• 1 1/2 pounds chicken tenders or strips of breast meat
• 1/2 teaspoon each cayenne pepper, paprika, black pepper, kosher salt, dried basil leaves, dried thyme leaves and dried oregano leaves
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 teaspoons minced garlic
• 1/2 cup dry sherry
• 3/4 cup low sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• Sliced scallions

Instructions

1. Bring a large pot of salted water to boil for the noodles. Cook noodles as package directs. Drain and set aside.
2. Sauté kielbasa and mushrooms in 2 tablespoons oil in large sauté pan over medium high heat until browned, 5 minutes. Transfer to a bowl; set aside.
3. Mix chicken with seasonings, tossing to coat, then dust with flour.
4. Sauté chicken same sauté pan in 2 tablespoons oil over medium high heat until nearly cooked through, about 5 minutes.
5. Push chicken to one side of pan. Add tomato paste and garlic; sauté for 1 minute. Deglaze pan with sherry, simmer until nearly evaporated, then add broth, Worcestershire and reserved kielbasa mushroom mixture. Bring to a simmer and reduce by half, about 5 minutes.
6. Off heat, stir in sour cream.
7. Serve stroganoff over prepared egg noodles and garnish with scallions.