Healthier Chicken Stroganoff
with Yogurt and Linguine
Plenty of comfort and flavour for a perfect week night treat without guilt!
Cals 824 · Prot 73 · Carbs 115 · Fat 9
Family Friendly
25 min
Plenty of comfort and flavour for a perfect week night treat without guilt!
Cals 824 · Prot 73 · Carbs 115 · Fat 9
Family Friendly
Ingredients
Pasta
Linguine
10*11*
250 Grams
Chicken
Chicken breast
400 Grams
Paprika powder
2 Grams
Tomato paste
30 Grams
Honey
20 Grams
Dijon mustard
13*
6 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
For sauce
Red onion
1 Piece
Garlic cloves
2 Pieces
Mushroom
250 Grams
Water
250 ML
Chicken stock cube
4*5*9*15*
0.5 Pieces
Olive oil
2 Tbsp
Plain flour
10*11*
10 Grams
Fresh parsley
15 Grams
Natural yogurt
4*
170 Grams
Allergens
*10 Wheat, *11 Gluten, *13 Mustard, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3445 / 824 |
| Fats (g) | 8.8 |
| of which saturated (g) | 2.7 |
| Carbohydrates (g) | 115 |
| of which sugars (g) | 11.9 |
| Fibers (g) | 9.9 |
| Proteins (g) | 73.2 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
Bring a pot of lightly salted water to a boil and cook the linguine for 8-10 min to 'al dente' or until cooked to your liking. Drain.
2 Season chicken
Meanwhile, roughly chop the chicken breasts. In a bowl, combine the chicken with the paprika powder, tomato paste, honey, Dijon mustard, and a pinch of salt and pepper. Set aside.
3 Prep sauce
Peel and chop the onion and garlic. Clean and slice mushrooms. Dissolve the chicken stock cube in the hot measured pasta cooking water.
4 Start sauce
Heat a large pan over a medium-high heat with a drizzle of olive oil. Fry the mushrooms for 5 min. Add the onion, garlic and chicken and fry for 4 min further. Sprinkle with the all purpose flour.
5 Finish sauce
Add the chicken stock and bring to a boil for 2-3 min or until the sauce has thickened. Chop the parsley. Stir in 3/4 of the natural yogurt (reserve some for garnish) and the chopped parsley. Check the seasoning.
6 Serve
Divide the pasta among plates. Scoop the Stroganoff over the top. Serve with the remaining yogurt. Finish with a generous grind of black pepper and a drizzle of olive oil.
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