How to Make a Quick, Easy, and Inexpensive Skillet Stroganoff With Ground Chicken (Diabetic Friendly)

Because ground beef has become outrageously expensive (and isn't very good for you), I've shifted more and more to using ground chicken and turkey in recipes, like this easy ground chicken stroganoff. You can make the easy skillet meal in about half an hour, and it's good, filling, and nutritious with it's mix of lean protein, vegetables, and fiber. If you're on a diabetic diet or "eating healthy," the dish is a good option (as always, in moderation). The stroganoff has all the usual ingredients--onions, mushrooms, spices, and noodles, but this version is lighter (and a lot easier) than the original and substitutes ground chicken for beef and whole-grain pasta for egg noodles. We like the skillet meal with a salad and green vegetable for an easy, nutritious, and tasty weeknight dinner. Leftovers reheat well later in the week. Enjoy!

How to Make a Quick, Easy, and Inexpensive Skillet Stroganoff With Ground Chicken (Diabetic Friendly)

Easy Skillet Stroganoff With Ground Chicken (Diabetic Friendly) -- Serves 4+

2 teaspoons of canola oil

1/2 cup of chopped onion

8 ounces of sliced button mushrooms

3/4 teaspoon of salt, divided, plus extra to taste

16 ounces of lean ground chicken

1/4 teaspoon of pepper

1/2 teaspoon of garlic powder

2 teaspoons of dried parsley flakes

1 teaspoon of paprika (sweet)

2 1/2 cups of boiling water

1 tablespoon of Worcestershire sauce

2 teaspoon of reduced sodium chicken base (I use "Better Than Bullion")

1 1/2 cups of smallish whole-wheat or whole-grain pasta (I use whole-grain spirals,

penne, etc., because I've had a hard time finding whole-wheat egg noodles)

3/4 - 1 cup of low-fat sour cream

Heat the oil in a large non-stick skillet or chef's pan over medium heat. Add the onion, mushrooms, and 1/4 teaspoon of salt to the skillet and saute them for 5 minutes or until they soften a bit. Add the ground chicken to the pan, breaking it up with a spatula or spoon. Sprinkle on the remaining 1/2 teaspoon of salt, the pepper, garlic powder, dried parsley, and paprika and saute/cook the chicken with the vegetables for 10-15 minutes or until cooked through. Carefully add the boiling water to the pan and stir in the Worcestershire sauce, chicken base, and pasta. Turn the heat down to medium-low and cover the pan. Let the mixture cook for 8-10 minutes or until the pasta has absorbed most of the water and is done to your liking. Turn off the heat and stir in the sour cream. Taste the stroganoff and adjust the salt/pepper to your liking. Let the mixture stand a few minutes to thicken up a bit and stir it again before serving it from the pan for easy cleanup.

How to Make a Quick, Easy, and Inexpensive Skillet Stroganoff With Ground Chicken (Diabetic Friendly)