Chicken Stroganoff Pasta

INGREDIENTS

1 tablespoon Butter

1 ½ cups Chopped onion (about 1 medium)

2 teaspoons Finely chopped fresh coriander

1 ¼ teaspoons Salt, divided

¼ teaspoon Black pepper, divided

1 (8-ounce) Mushroom

¼ cup All-purpose flour (about 1 ounce)

1 pound Skinless, boneless chicken breast halves

1 tablespoon Olive oil

½ cup Chicken broth

1 cup Cream

5 cups Hot cooked wide egg pasta (about 8 ounces uncooked pasta)

RECIPE

•Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.

•Combine 1/4 cup flour and in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.

•Add broth to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add pasta and coriander; stir well to combine.