Rotisserie Chicken Stroganoff! 🍗

Get dinner ready quickly with my one pan Rotisserie Chicken Stroganoff! 🍗

I can’t describe just how EASY and delicious this rotisserie chicken stroganoff really is! Also, Instead of using the traditional egg noodles I used pappardelle pasta, and I can say I definitely prefer these noodles over egg noodles for a stroganoff! 🍜

Ingredients 🛒

• 8 oz pappardelle

• 1 tbsp extra virgin olive oil

• 2 tbsp unsalted butter, divided

• 1 onion, diced

• 3 garlic cloves, minced

• 8 oz cremini mushrooms, sliced

• 2 tsp dijon mustard

• 1 tsp paprika

• 1 cup chicken stock

• 1/2 cup white wine

• 1 cup sour cream

• 1 tbsp Worcestershire

• 1 tbsp flour

• 1 tbsp chopped parsley

• 1 cup rotisserie chicken, shredded

• Salt & black pepper, to taste

Directions ✍️

• Cook the pasta according to package instructions. Add the extra virgin olive oil to the drained pasta, then toss together so the pasta doesn’t stick.

• Into a large sauté pan, add in the butter and extra virgin olive oil. Once hot, add in the onions and mushrooms. Allow the onions to go slightly brown.

• Season the mushrooms with salt and pepper and paprika. Add in the garlic then cook for 30 seconds.

• Sprinkle in the flour and stir to coat and cook off the flour. Pour in the chicken stock and allow to bubble for 2 minutes before pouring in the wine to deglaze the pan.

• Bring the sauce to the boil then pour in the Worcestershire sauce followed by the dijon. Add 1 tbsp of butter to the sauce.

• Stir in the sour cream then sprinkle the parsley. Taste for seasoning.

• Combine the sauce with the pasta and chicken then serve up!

Bon Appétit! 👨‍🍳

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