Twist up the menu with this chicken version of traditional stroganoff.


  • 2 tablespoons olive oil
  • 500g Australian RSPCA Approved Chicken Stir-Fry Strips
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 300g button mushrooms, thinly sliced
  • 1 teaspoon sweet paprika
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 1/4 cup (60ml) chicken stock
  • 3/4 cup (180g) Sour Cream
  • 1/4 cup finely chopped chives
  • 250g dried fettuccine
  • 1/4 cup finely chopped flat-leaf parsley
  • Steamed broccolini, to serve


  1. Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in two batches, for 3-4 mins or until lightly browned. Transfer to a plate.
  2. Heat remaining oil in the pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until softened. Add the mushroom and paprika and cook, stirring, for 2-3 minutes or until mushroom is lightly browned.
  3. Stir in the tomato paste, lemon juice and stock. Bring to the boil. Return chicken to pan. Reduce heat and cook, stirring occasionally, for 5 mins or until chicken is cooked through. Add the sour cream and chives and cook, stirring, for 2 mins or until heated through.
  4. Meanwhile, cook the fettuccine following packet directions until al dente. Drain. Add the parsley and toss to combine. Divide among serving plates. Top with stroganoff and serve with steamed broccolini.