Chicken and Broccoli Stroganoff over Whole Wheat Pasta

Winner of the Clever Creations Recipe Contest


4 Tbsp. olive oil, divided
4 boneless skinless chicken breasts, diced (about 1-1/4 lbs.)
8 oz. crimini mushrooms, sliced
1/4 cup minced onion
1/2 cup HOLLAND HOUSE White Cooking Wine
1/4 tsp. dried red pepper flakes (optional)
16 oz. sour cream (regular or reduced fat)
1/4 cup grated Parmesan cheese
1/4 tsp. fresh ground black pepper
2 cups broccoli florets 12 oz. dry whole wheat pasta, cooked according to package directions.


Heat 12 inch skillet over medium high heat. Add 2 tablespoons oil and chicken; saute for 3-5 minutes or until chicken is done. Remove chicken and set aside.

To same skillet, add remaining 2 tablespoons oil, mushrooms, and onion. Cook 5 minutes, or until browned and caramelized. Return chicken to skillet. Add cooking wine, and red pepper flakes, if desired. Continue cooking until wine is reduced by half, about 3-4 minutes. Reduce heat to low. 

Add sour cream, Parmesan cheese and black pepper. Stir until heated through, being careful not to boil. Cook broccoli in microwave 2-3 minutes until tender crisp. Place cooked pasta on dinner plates. Top each plate with broccoli and pour chicken stroganoff over top. 

Suggestions: Serve with a crisp green salad and crusty bread. This is an easy recipe that is simple enough for a weeknight family meal, but will, also, impress your guests. The broccoli & whole wheat pasta add lots of fiber to this decadent meal. 

Makes 4 servings.

Judge's Comments
Good, easy dish. Ideal for "everyday" usage. Good use of Holland House cooking wine. Add chicken to pan with Holland House Cooking Wine to give chicken more flavor.


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Chicken and Broccoli Stroganoff over Whole Wheat Pasta
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