Chicken chunks and mushrooms in a delicious stroganoff sauce served over pasta
Author: Hirra Pervaiz
1tspBlack Pepper Powder
1TbspDijon Mustard Paste
1tspSaltor to taste
1tspBlack pepper powder
fresh Coriander Choppedfor Garnish
1Pack Flat NoodlesPasta
Pat the Chicken Breasts dry, cut into 2-inch chunks (cubes) and season with black pepper, salt, Worcestershire sauce, mustard paste and oil. In a cooking pan, heat 2-3 Tbsp of oil over medium-high heat. Fry the chicken in batches until golden brown, then let it rest on a plate until further use
Now lower the heat to medium, add 1 Tbsp of oil and onion, stirring occasionally until they become translucent. Now add the garlic and fry until fragrant. Add to it sliced mushroom and saute. Here add a pinch of salt and pepper, cook for about 5 minutes or until the mushrooms are browned.
Add to it the tomato paste, give it a nice stir and let cook for about 1-2 minutes, now make a well in the center of the pot add butter and flour and mix. Cook for about a minute to let the raw flour taste cook off.
Now pour in the chicken stock, while stirring and mixing everything together. Add the remaining seasoning and sauces mix and let it thicken and bubble slightly
Add chicken to this bubbling sauce and let it cook on simmer for about 5-10 minutes.
Meanwhile, prepare your noodles or pasta until al-dente. drain and let sit, until the sauce is prepared
Now add to the sauce, cream and season once again with a pinch of salt and black pepper, mix well and bring to a simmer. Here taste check and adjust the seasoning.
In the serving dish, make a bed of pasta/noodles and on it pour the Chicken and Mushroom Stroganoff. Garnish with freshly chopped coriander and serve
Spicy Chicken and Mushroom Stroganoff https://ticklethosetastebuds.com/spicy-chicken-and-mushroom-stroganoff/