Chicken Stroganoff with Creme Fraiche & Penne Pasta

Beef Stroganoff, it’s classic but I happened to have some nice skinless chicken breast fillets in the fridge….so there it is, our lunch for today- Chicken Stroganoff. Result?
Excellent, creamy, with delicious taste of mushrooms and wonderful creme fraiche.

Great lunch or dinner idea and it takes about 30 minutes to be made, ready to serve and enjoy.
For the extra flavor I added Creme fraiche(about one spoon) and Oyster mushrooms. Baby Bella mushrooms works well too.

Creme fraiche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is thicker, and less sour than sour cream.
Creme fraiche is well loved for its nutty flavor and velvety texture.
Oyster mushrooms have very nice nutty flavor too and it’s better if you can find them fresh on your local Farmers market.

They are low in sodium, and very low in saturated sat and cholesterol. Good source of Protein 5g, Thiamin, Vitamin B6, Folate, Iron 11% Magnesium, Zinc and Manganese, and a very good source of Dietary Fiber 14%, Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium and Copper.


– 1 medium yellow chopped onion
– few garlic cloves
– 1 teaspoons sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 hand full Oyster mushrooms from Farmers market
– 1 pound skinless chicken breast fillets
– 1 tablespoon extra virgin olive oil
– 1 tablespoon butter
– 1 teaspoon paprika
– 1/4 cup creme fraiche
– 4 cups Penne pasta
– 1/4 cup chopped fresh Italian parsley
– lemon zest
– 4 small dill pickles, cut in small cubes
– 1/2 cup nicely freshly ground Parmesan cheese

Using large nonstick skillet over medium-high heat drizzle extra virgin olive oil add onion, sauté 5 minutes or until tender, add garlic, sea salt, pepper, and mushrooms. Sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
In the large sauce pan bring water to boil, season with salt.
Add dry pasta and cook for 9 minutes. Drain and set aside.
Cut each chicken breast fillet in smaller bite size pieces. Season the chicken with sea salt, pepper and paprika. Heat oil in pan over medium-high heat. Add chicken and sauté for 10 minutes or until chicken is done. Add mushrooms to chicken pan. Season with a cream fraiche, little bit of lemon zest, butter, pickles and Parmesan cheese. Don’t over mix.
Using big platter layer cooked pasta and then add Chicken Stroganoff over the pasta. Season with little bit extra Parmesan cheese and fresh Italian Parsley.
Now, it is time to set the table, fill the plates and enjoy this wonderful, creamy and super tasty lunch.
Question is: What will be dessert?

Well it’s Wednesday, Farmers Market day…I bought some beautiful fruits: Asian and Bosc Pears, Blood Oranges and lovely dry Persimmons. They have amazing sweet flavor and great texture.
Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties. They are also rich in vitamin C and B-vitamin complex.
Pears and oranges are great source of Vitamin C and Dietary fiber.
Till next time…..enjoy!

Nutritional Information(Chicken Stroganoff)

Calories 400
Fat 17g
Protein 29g
Carbohydrate 47g