Chicken & Bow Tie Stroganoff Recipe

Name: Chicken & Bow Tie Stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 whole chicken, deli roasted; 1 pkg bow tie pasta; 1 tbsp (15 mL) olive oil or; 2 tsp (10 mL) butter; 3 cups (750 mL) white button mushrooms, sliced; Salt, to taste; Pepper, to taste; 1 red pepper, chopped; 1 green pepper, chopped; 2 tbsp (30 mL) water; 1 cup (250 mL) sour cream; 1/2 cup (125 mL) Parmesan cheese, grated

Ingredients

1 whole chicken, deli roasted
1 pkg bow tie pasta
1 tbsp (15 mL) olive oil
or
2 tsp (10 mL) butter
3 cups (750 mL) white button mushrooms, sliced
Salt, to taste
Pepper, to taste
1 red pepper, chopped
1 green pepper, chopped
2 tbsp (30 mL) water
1 cup (250 mL) sour cream
1/2 cup (125 mL) Parmesan cheese, grated

	PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 6 servings

Instructions

Preheat oven to 350°F (175°C).
Discard skin from chicken.
Tear or cut meat into bite-sized pieces.
Boil bow tie pasta according to package directions, drain and rinse then spread out in an oiled 9X13-inch (22X33 cm/ 4 L) casserole dish.
Stir in chicken.
Coat a large frying pan with 1 Tbsp (15 mL) olive oil or add a knob of butter and set over medium-high heat.
When hot, add mushrooms. Sprinkle with pinches of salt and pepper.
Stir often, until mushrooms are browned around edges and are soft, 6 to 8 minutes.
Add peppers and 2 Tbsp (30 mL) water.
Cook until softened, 5 to 7 minutes.
Remove from heat and stir in sour cream.
Pour mixture over chicken in casserole dish and sprinkle with cheese.
Place in the preheated oven for approximately 30 minutes.