Mushroom Stroganoff

Mushroom Stroganoff

6 Servings 20 min Cook

Macros/Serving: 272 Calories


4 Cup Whole Wheat Pasta
3 Tbsp Butter
1 Large Onions
3 Lb Mushrooms
2 Cup Chicken Broth
2 Tbsp Cornstarch
1 2/3 Oz Nonfat Greek Yogurt
1 1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Cup Parsley


Cook pasta according to package directions.

Preheat large deep skillet on medium heat and melt butter.

Add onions and cook for 3 minutes, stirring occasionally.

Push onions to the sides of skillet and add mushrooms in the middle, increasing heat to medium-high.

Cook for 10 minutes uncovered, stirring occasionally.

In a medium bowl, whisk chicken broth with cornstarch and add to the skillet.

Bring to a boil, reduce heat to low and let sauce simmer for a few minutes or until thickened.

Remove skillet from heat and slowly add Greek yogurt, stirring until smooth and creamy.

Add pasta, gently stir; season with salt and pepper to taste.

Serve hot sprinkled with fresh parsley.


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