- 4 tablespoons olive oil, divided
- 4 boneless skinless chicken breasts, diced
- 8 ounces crimini mushrooms, sliced
- 1/4 cup minced onion
- 1/2 cup Holland House® White Cooking Wine
- 1/4 teaspoon dried red pepper flakes (optional)
- 16 ounces sour cream (regular or reduced fat)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon fresh ground black pepper
- 2 cups broccoli florets
- 12 ounces dry whole wheat pasta, cooked according to package directions
- Heat 12 inch skillet over medium high heat. Add 2 tablespoons oil and chicken; saute for 3 to 5 minutes or until chicken is done. Remove chicken and set aside.
- To same skillet, add remaining 2 tablespoons oil, mushrooms, and onion. Cook 5 minutes, or until browned and caramelized. Return chicken to skillet. Add cooking wine, and red pepper flakes, if desired. Continue cooking until wine is reduced by half, about 3 to 4 minutes. Reduce heat to low.
- Add sour cream, Parmesan cheese and black pepper. Stir until heated through, being careful not to boil. Cook broccoli in microwave 2 to 3 minutes until tender crisp. Place cooked pasta on dinner plates. Top each plate with broccoli and pour chicken stroganoff over top.