Chicken Stroganoff – Cycle 1
(Serves 4)
3-4 boneless skinless chicken breasts
2 T. EVOO (Extra Virgin Olive Oil)
1 large onion
8 oz. fresh mushrooms
1 can (14.5 oz.) diced tomatoes (drain and reserve the juice)
8 oz. fat free cream cheese
¾ cup tomato juice (reserved from drained tomatoes)
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. salt
Cut the chicken into bite-sized pieces and sauté in the EVOO
Slice the onion thinly, and separate the rings…add to the sauté pan with the chicken.
Slice the mushrooms and add to the sautéed mixture. Sauté until onions are softened.
Drain the diced tomatoes and reserve the juice.
Add the drained, diced tomatoes to the sautéed mixture, cover and simmer about 10 minutes until the chicken is cooked through.
In a separate saucepan, add the fat free cream cheese, ¾ cup reserved tomato juice, onion powder, garlic powder, and salt. Heat and stir until sauce is smooth.
If there is a lot of liquid in the sauté pan, drain and reserve…you may want to add a bit back once the sauce is added. Any leftover juices can go into your next soup recipe!
Add sauce to your drained, sautéed mixture and heat gently…add a bit of the reserved juice if needed to create the desired consistency.
This is great served “as is” for 17dd Cycle 1, but you can serve it over brown rice in Cycle 2, or to family members not following the 17dd.
