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chicken stroganoff
Chicken  Stroganoff

acorn squash
Roast Acorn Squash

Menu Plan for the week of Nov. 8, 2013: Wednesday's Recipes

Chicken Stroganoff
Roast Acorn Squash

Cooking time:  40 minutes for menu           Cooking schedule: see below for instructions

     One of my favorite chicken (and pasta) dishes.... Much better than the Cream of Mushroom soup version of my college days. 

Chicken Stroganoff with Pasta                      Preparation and cooking time: 30 minutes
 Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff.  You may never go back to the traditional Beef! I break from tradition again, using Greek yogurt rather than the sour cream.  Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour cream. 

2 chicken breasts, boneless, skinless
1 medium onion
4oz (120gr) mushrooms
2 tbs olive oil
1 tbs paprika
1/4 cup flour
1 cup chicken broth
1 tbs Dijon-style mustard
1 tsp thyme
2 tsp cornstarch (maizena) dissolved in 1 tbs water
1/2 cup (4oz, 125gr) Greek yogurt, plain yogurt or sour cream
1 1/4 cups pasta, bite-size     I like farfalle or egg noodles for this

Cook pasta according to package directions.
Peel and vertically slice the onion into thick wedges.  Brush any dirt off the mushroom and slice - trimming off the tough stem ends.  Cut the chicken into bite-size pieces.  Put flour and paprika into a medium food bag - large enough to easily hold the chicken.  Mix the flour and paprika, then add the chicken.  Shake to coat well.
Heat 1 tbs oil in large nonstick skillet and sauté onions for 5 minutes.  Add mushrooms and continue to sauté until onions are tender, about 10 minutes longer.  Remove to a plate. 
Heat remaining 1 tbs oil in same skillet.  Add chicken and sauté until golden, 3 - 4 minutes.  Add chicken stock, onions, mushrooms, thyme and mustard to skillet, cover and simmer 5 - 7 minutes. 
Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick.  Remove from heat, add yogurt, mix thoroughly.  Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.

Roasted Acorn Squash Slices                         Preparation and cooking time:  40 minutes
      Roasting squash concentrates their natural sweetness and all you need to finish is a bit of salt and pepper.... or you can smear on butter

1 acorn squash
1 tsp dried rosemary
1 tbs olive oil
salt and pepper to finish

Cut squash in half, through stem and blossom ends, and scoop out seeds.  Then cut in 1" (2.5cm) slices the short way.  Mix rosemary and olive oil.  Toss squash slices in oil.  Lay squash on a baking sheet and cover loosely with foil.  Bake at 400F (200C) for 20 minutes.  Uncover, turn and bake another 8 - 10 minutes uncovered, until fork tender.  Sprinkle with salt and pepper and serve. 

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta, food
bag, plate, baking sheet, foil, large bowl

Turn on oven, 400F (200C)
Clean, slice squash
Mix oil, salt, rosemary
Add squash, stir to coat
Arrange on baking sheet, cover, bake
Put water on high heat for pasta
Slice onion, sauté
Clean, slice mushrooms
Add mushrooms to onion, sauté
Cut chicken

Mix paprika, flour in food bag
Add chicken, shake to coat
Remove mushrooms, onions to plate
Sauté chicken
Start to cook pasta
Return mushrooms, onions to chicken
Add stock, thyme, mustard, stir, cover, simmer
Turn squash, bake uncovered
     Pause while stuff cooks
Dissolve cornstarch in water, stir into chicken
Remove chicken from heat, stir in yogurt
Drain pasta, put into bowl
Spoon stroganoff over pasta
Remove squash

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