Stroganoff sauce pasta

One of the easy go-to comfort food is pasta. While there are so many varieties of pasta that are mouth-watering, this is my new favorite. It’s something about the way the intensely savory flavors of the mushrooms, onions melded with the rich and slightly tangy sour cream made it irresistibly appealing.

Ingredients(Serving 1)

1 cup pasta of your choice(I’m using ribbon pasta(egg noodles) here)

1 onion diced

50 gms mushrooms chopped

2 cloves garlic chopped

2 tsp butter

3 tsp sour cream

2 tsp wheat flour/all-purpose flour

1 tsp salt

1 cup chicken stock

Ingredients for chicken

50 gms chicken

1 tsp paprika powder

1 tsp garlic powder

½ ground black pepper

1 tsp salt

1 tsp olive oil

Method(For chicken)

1. Cut chicken in small/medium pieces. To a bowl, add chicken, olive oil, paprika powder, garlic powder, salt, ground black pepper. Mix it well.

2. Let it marinate for 5 minutes or longer until you prepare the remaining ingredients.

Method for Stroganoff

1. To a shallow frying pan, add butter and add chicken. Cook the chicken for 10 minutes. Remove the chicken from the pan.

2. To the same pan with the leftover butter from chicken, add extra tsp of butter, onion, garlic. Saute until it turns translucent.

3. Add mushrooms to the pan and cook it for 5 minutes.

4. Add chicken stock to the pan and then add 1 tsp wheat flour/all-purpose flour, salt, and sour cream. Make sure the flour is mixed well. Cook it for 3 minutes and the sauce is ready to be served.

5. To cook pasta: On a stove, place a pot with water. Once the water is hot, add the pasta and ½ tsp of salt. Cook the pasta for 10 minutes. Once done, strain the pasta and serve to a plate.

Note: You can also use the strained water instead of chicken stock if you like.