Publix Healthy Value Meal – Chicken Stroganoff

I found this recipe on Stonyfield’s website and I made it for dinner tonight. It was wonderful- especially because I get to eat everyone’s mushrooms! This Russian dish is typically made with half and half or cream. Using yogurt instead adds protein and eliminates tons of fat and calories. I did substitute Smart Balance spread for the butter, used oat flour rather than all-purpose flour, and used whole wheat wide egg noodles. And since Publix has their rotisserie chickens on sale this week, you can make this meal even faster by simply cutting one up and heating it through when you mix the noodles with the yogurt mixture. End your meal with authentic Russian tea cakes– yummy!


1-12oz package wide egg noodles
1 tablespoon olive or vegetable oil
1 onion thinly sliced*
2 cloves of garlic minced
1/4 cup thinly sliced mushrooms*
1 pound boneless skinless chicken breasts, cubed*
2 1/2 tablespoons of butter, divided
1/4 cup flour
1 cup chicken stock
2 tablespoons cider vinegar
1/2 cup chopped parsley
2 teaspoons freshly chopped tarragon
1 cup Stonyfield Organic Low Fat Plain Yogurt


Prepare egg noodles according to package instructions. In a large skillet, heat oil over medium heat. Sauté onion, garlic and mushrooms slightly. Add chicken pieces and sauté on high until chicken is cooked through, about 6 minutes.

In a separate skillet, over medium heat, melt butter and sprinkle in flour until mixture starts to slightly adhere to the bottom of the sauté pan. Quickly add chicken stock and cider vinegar and stir gently. Reduce heat to low and stir in parsley, tarragon, and yogurt. Cover and let simmer on low for 8-10 minutes.

Add 1/2 tablespoon of butter to egg noodles and let melt (optional). Toss noodles, spoon stroganoff mixture over noodles, and serve.

*These items are on sale this week at Publix.

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