Rotisserie Chicken Stroganoff

01Method

1. 1

   Boil the egg noodles in well-salted water following the package instructions. Drain, then toss in the pot with half the butter until evenly coated.

2. 2

   While the noodles cook, melt the remaining butter in a large skillet over medium heat. Add the onions and mushrooms and sauté for 6 to 8 minutes until softened and lightly browned. Stir in the garlic and cook for about 30 seconds until fragrant. Season with a pinch of salt and pepper.

3. 3

   Sprinkle the flour over the vegetables and use a spatula to work it in, forming a coating. Cook for 1 minute, then stir in the Worcestershire sauce, salt, and freshly ground black pepper. Pour in the chicken stock gradually in small additions, stirring continuously to keep the sauce smooth.

4. 4

   Allow the sauce to simmer and thicken for a couple of minutes, then fold in the shredded chicken. Take the skillet off the heat, stir in the sour cream, and mix until fully incorporated. Taste and adjust seasoning as needed. Return to low heat and warm through until steaming hot. If the sauce becomes too thick, loosen it with a splash of pasta cooking water.

5. 5

   Serve by either tossing the noodles directly into the sauce or plating the noodles and spooning the sauce over the top. Finish with a scattering of fresh parsley. Store any leftovers with the sauce and noodles kept separate; reheat the sauce gently in a skillet with a little water and warm the noodles in the microwave with a few spoonfuls of water.