I am back! I lost my inspiration and went into hibernation for a bit. But last night, before yoga, I went to the market with my husband and he picked up some jalapeno chipotle chicken sausage. I was inspired all over again!
I decided to make chicken sausage stroganoff. Super flavorful, easy and fun to make.
Here is what I did:
Spray a large cooking pan with Pam cooking spray and heat over medium heat. Bring a large pot of water to boil, add salt and olive oil.
Remove chicken sausage from the casing and place in pan (I used 3 links). Salt slightly to taste.
Chop one onion and 3-4 cloves of garlic. Put in pan and let cook with the chicken.
Next I threw in a cup to a cup and a half of sliced mushrooms.
I let everything cook for about 10 minutes and then poured in a 12 oz can of chicken broth. While the broth was simmering I stirred 6 ounces of reduced fat sour cream together with 2 tablespoons of flour and about 4 -5 ounces of whole milk.
I added the mixture to the pan and stirred. While the gravy was cooking I stirred in paprika (about 1 tablespoon), thyme and sage (about a half tablespoon of each). I also added fresh ground pepper and salt to taste. (Because the sauce was pretty salty I did not add much salt. It all depends on how you like it and how much salt is in the sausage.)
I let the gravy simmer about 20 minutes to thicken. I ended up whisking in a couple more tablespoons of flour at the end while I turned up the heat and then let it simmer about 5 more minutes.
While the sauce was thickening I added egg noodles to my boiling water and let them cook about 8 minutes. Strained them and plated them.
On top of the noodles I ladled a generous helping of the stroganoff. Served with a fresh green salad and sat down to enjoy the flavorful, creamy deliciousness! And on the side - we watched the new episode of Curb Your Enthusiasm. It was a perfect dinner and a comedy - at home with my favorite person!