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Submitted by
Rosemary (MN) HQ Resident Chef
Ingredients
Pasta & Portabella Beef Stroganoff Mix
2 cups water
1 lb. boneless, skinless chicken breasts, cubed
1 Tbsp. Onion Onion™
1 Tbsp. olive oil
8 oz. fresh mushrooms, sliced
1/2 cup sour cream
Directions
Combine Portabella Beef Stroganoff Sauce Mix and water in a greased slow cooker; whisk to blend. Sauté chicken with Onion Onion™ in olive oil until chicken is no longer pink; add to slow cooker. Stir in mushrooms. Heat on low 6-8 hours; stir occasionally as sauce thickens. Stir in sour cream just before serving. Prepare pasta as directed; spoon sauce over hot pasta. Makes 4 servings.
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