Chicken Stroganoff

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Thyme, Dried(15g)
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  Paprika, Smoked(13g)
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  Garlic powder(8g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Mushrooms, Cremini(454g)
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  Flour, All-Purpose, White(30g)
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  Low Sodium Chicken Broth(720g)
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  Pasta, Egg Noodles, Whole Wheat, Dry(227g)
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  Greek Yogurt (2%)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large, deep skillet over medium-high heat until shimmering (about 1–2 minutes). Add the ground chicken, dried thyme, smoked paprika, and garlic powder. Cook 5–7 minutes, breaking up the meat with a spoon, until no pink remains and the chicken is fully browned.
2. 2Add the cremini mushrooms to the skillet. Cook 5–6 minutes over medium-high heat, stirring occasionally, until the mushrooms soften and release their liquid.
3. 3Sprinkle the flour over the chicken and mushrooms, then stir constantly for 1 minute to coat evenly and cook out the raw flour taste.
4. 4Pour in one-third of the chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the remaining broth and the dry egg noodles, then cover the skillet. Bring to a boil over medium-high heat (2–3 minutes), then remove the lid and stir well.
5. 5Re-cover the skillet, reduce heat to low, and simmer 7–9 minutes, stirring and replacing the lid every 2 minutes, until the noodles are al dente and most liquid is absorbed. The mixture should maintain a gentle simmer; if it stops bubbling, increase heat slightly.
6. 6Remove the skillet from heat and let cool 1 minute. Stir in the Greek yogurt until fully incorporated, then taste and adjust seasonings with salt and pepper as needed.
7. 7Divide the stroganoff evenly into 10 airtight containers while hot. Garnish each portion with fresh parsley.
8. 8Cool to room temperature before sealing lids, then refrigerate up to 4 days.