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Rachael Ray's 30-Minute Healthy Recipes

Portabello Pasta Chicken - Crock Pot


* 1 lb boneless skinless chicken breast, cut into 1 inch cubes
* 1 envelope dry onion soup mix
* 2 1/2 cups water
* 1 garlic clove, minced
* 1 (8 oz) pkg baby Portabello mushrooms,cut in half
* 1 (8 oz) pkg sour cream

* 1 (8 oz) pkg angel hair pasta


1. Put everything except pasta in the crockpot, stirring gently to combine.
2. Cook, covered, on low for 5 to 6 hours, adding pasta in last 15 to 20 minutes of cooking.


This dish is our take on beef stroganoff. We have all the elements like mushrooms, onions, and sour cream of any stroganoff, but instead of beef we use chicken. It makes a lighter version.

You can use any type of pasta you like, but my family likes the angel hair pasta the best. Wide egg noodles are more traditional for stroganoff. If you use them, be sure to cook the noodles a bit longer than the angel hair pasta - about 5 minutes more should do it.

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