This classic recipe originates in Russia, but people the world over now enjoy variations of both ingredient and technique. Scandinavian, Japanese, German, Brazilian, and British cultures all have a distinct riff off this recipe. Some enjoy it over rice, some with the addition of tomatoes or mustard, some with sour or heavy cream, and many prepare it with beef. The recipe below utilizes chicken, full of protein and low in saturated fat. Mushrooms contain powerful antiviral, antibacterial, and antifungal properties that help protect your liver, boost your immune system, lower inflammation and cholesterol, and stabilize blood sugar. They also contain protein, fiber, vitamins B and C, calcium, antioxidants, and minerals. Swapping heavy or sour cream out for yogurt lowers the fat in this dish without sacrificing the delicious, creamy texture. Yogurt also delivers probiotics, which help to strengthen and heal your gut. Feel free to serve this over gluten free noodles or rice as an alternative.
Total Time: 30 minutes
- 2 tablespoons olive oil, divided
- 2 skinless chicken breasts, cut into 1 inch pieces
- 4 cups mushrooms, sliced (try baby Portobello, shiitake, button, oyster, or a mix of any of these)
- 1 leek, white and light green parts chopped
- 4 cloves garlic, minced
- 2 tablespoons minced thyme leaves
- ¼ cup white wine
- ½ cup chicken, vegetable, or mushroom broth
- 1 package whole wheat egg noodles
- ½ cup Greek yogurt or Skyr
- Salt and pepper to taste
- Fresh chopped parsley, to serve
- Cook the pasta per package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the cut up chicken breasts and a pinch of salt and pepper, and sauté for 3-5 minutes until the chicken is firm and slightly golden brown (it will continue to cook in the finishing steps). Transfer the chicken to a bowl and set aside.
- Add the remaining tablespoon olive oil to the same skillet, and add the mushrooms. Cook over high heat undisturbed for 2 minutes, stir, then cook for another minute until golden brown. Season with salt and pepper and transfer to the bowl with the chicken.
- Add the leeks, garlic, and thyme, along with a pinch of salt and pepper. Cook over medium high heat until just softened.
- Add the white wine to the leek mixture, and deglaze your skillet, scraping up any caramelized bits on the bottom. Add the chicken and mushrooms to the skillet, turning off the heat.
- In a small bowl, whisk together the broth and the yogurt until smooth. Pour this into the skillet, and stir well to combine.
- Add the noodles, and fold everything together until the noodles are thoroughly coated in the sauce. Check the seasoning, adding more salt and pepper if needed. If your sauce feels too thick, add a splash of broth, wine, or water to thin it out.
- Sprinkle over the chopped parsley, and enjoy!