Chicken Stroganoff Pasta

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 5 cups wide egg noodles hot cooked uncooked ( 8 ounces pasta)
• 0.5 cup less-sodium chicken broth fat-free
• 1 ounce flour all-purpose
• 1 tablespoon flour all-purpose
• 0.3 cup parsley fresh chopped
• 2 teaspoons sage fresh finely chopped
• 1 cup cup heavy whipping cream sour reduced-fat
• 8 ounce pre mushrooms 
• 1 tablespoon olive oil 
• 1.5 cups onion chopped ( 1 medium)
• 1 teaspoon paprika 
• 1.3 teaspoons salt divided
• 2 tablespoons cooking sherry 
• 1 pound chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• whisk

Directions

1. Melt butter in a large nonstick skillet over medium-high heat.
2. Add onion; saut 5 minutes or until tender.
3. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; saut 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
4. Combine 1/4 cup flour and paprika in a shallow dish.
5. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture.
6. Heat oil in pan over medium-high heat.
7. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Saut 4 minutes or until chicken is done.
8. Add chicken to mushroom mixture.
9. Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low.
10. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated.
11. Add noodles and parsley; stir well to combine.