Gluten Free Chicken Stroganoff

This Chicken Stroganoff is an easy week night meal that the whole family will love. Pure comfort food that you will make time and again.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 253kcal

8 ounce gluten free spaghetti
1 ½ lbs boneless skinless chicken breasts or Beyond Meat Chicken strips or tempeh cut into ½ inch pieces
2 tablespoons extra virgin olive oil divided
1 red onion chopped fine
8 ounces sliced mushrooms
2 teaspoons gluten free flour
1 teaspoon smoked paprika
1 teaspoon sea salt
¼ teaspoon crushed red pepper
½ cup dry white wine or broth
½ cup plain Greek Yogurt dairy or non-dairy
½ cup sour cream or non-dairy sour cream
1 tablespoon Worcestershire sauce gluten free
2 tablespoons fresh parsley chopped

Cook pasta according to package directions, reserving ½ cup pasta water.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken until golden brown and cooked all the way through, about 8 minutes. Remove from pan.
Add remaining tablespoon of olive oil to the pan. Cook red onion amd mushrooms for 8 minutes. Sprinkle with flour, paprika, salt and crushed red pepper and stir to combine.
Add white wine and ½ cup pasta water and cook for 2 minutes. Add yogurt, sour cream and Worcestershire sauce and cook for 2 minutes more. Toss with pasta, chicken and parsley and serve warm with fresh ground black pepper.