Chicken Stroganoff Skillet

77.31818 (88 Ratings)
Recipe Yield: 4 Servings


  • 1 tablespoon margarine, butter or spread with no trans fat
  • 3/4 pound boneless, skinless chicken breast halves, cut into thin strips
  • 1-1/2 cups fresh sliced mushrooms
  • 1-3/4 cups water
  • 1/3 cup milk
  • 1 package (4.7 ounces) PASTA RONI® Butter & Garlic Flavor
  • 1/2 cup sour cream
  • 2 strips crisply cooked bacon, crumbled

Preparation Steps

  1. In large skillet, melt 1 tablespoon margarine over medium-high heat. Add chicken and mushrooms. Cook and stir 4 to 5 minutes or until chicken is browned. Add 1¾ cups water and 1/3 cup milk to skillet. Bring to a boil; reduce heat to medium.
  2. Slowly stir in pasta and seasonings. Separate pasta with a fork, if needed. Return to a boil. Boil uncovered, 4 to 5 minutes, or until pasta is tender, stirring frequently.
  3. Remove skillet from heat. (Sauce will be thin.) Stir in sour cream and bacon. Let stand 3 to 5 minutes for sauce to thicken.