20 Minute Healthy Chicken Mushroom Stroganoff

• 2 tbsp Ultra Premium Organic Chetoui EVOO
• 1 onion (quartered and thinly sliced)
• 16 oz sliced mushrooms
• 2 tbsp all-purpose flour
• 1 cup chicken stock/broth (vegetable stock can also be used)
• 2/3 cup Greek yogurt
• Salt and Pepper to taste
• 2 cups, cooked chicken (save time and use rotisserie chicken)
• 8 oz. Porcini Mushroom Linguine (or other noodles of your choice)

If you don’t have already cooked chicken it will take you about ten minutes longer to prepare this meal. Just sauté two cut-up boneless skinless chicken breasts with a little Ultra Premium Organic Chetoui extra virgin olive oil, salt, and pepper before cooking everything else and you’ll be all set. For a low-fat version, use low-fat or nonfat Greek yogurt. For a richer taste, use whole milk Greek yogurt. Make it more flavorful: Add sherry or white wine to the cooked mushrooms before adding the flour to deglaze, stirring any browned bits as you go. You can also use sour cream instead of Greek yogurt for a richer taste.    

1. Cook pasta according to directions until 1 minute BEFORE it is al dente.
2. While pasta is cooking, saute the onions in the Ultra Premium Organic Chetoui EVOO in a large pot or skillet over medium-high heat for about 3 minutes or until softened and starting to turn brown.
3. Add the mushrooms and 1/2 tsp salt to the pot and saute for a few minutes more until most of the liquid has evaporated and mushrooms have developed a golden brown color, making sure to stir frequently (about 4 minutes).
4. Add the flowers and stir to coat each mushroom well, getting rid of as many chunks of flour as possible and cooking out the raw flour taste (approx. 1 minute).
5. Add the chicken stock gradually and stir well, incorporating the flour as much a possible. Add the almost al dente pasta and 1/2 cup of the pasta cooking water. Bring to a simmer to thicken and finish cooking the pasta, stirring frequently.
6. Add the cooked chicken and Greek yogurt and heat through. Taste and adjust seasoning as necessary.
7. Serve hot.