Chicken Stroganoff

• 3 Tbsp Pasolivo Rosemary Olive Oil
• 2 cups chopped onion
• 1 clove minced garlic
• 2 lbs chicken breast, cut into bite size pieces
• 1 1/2 cups chicken broth
• 3 cups fresh mushrooms, cleaned and sliced
• 3/4 tsp Pasolivo Truffle Sea Salt
• 1/4 tsp black pepper
• 1 1/2 tsp Pasolivo Tuscan Blend
• 1 cup sour cream or Greek yogurt
• 3 Tbsp chopped fresh parsley
• 1 lb pasta
Warm Pasolivo Rosemary Olive Oil in a large skillet over medium heat. Add onions and sauté until just translucent, about 3-5 minutes. Then add garlic and sauté for 1 minute. Add the chicken and cook a couple minutes until lightly brown. Then add the chicken broth and bring to a simmer. Ad mushrooms, Pasolivo Truffle Sea Salt, pepper, and Pasolivo Tuscan Blend. Simmer 5-7 minutes until chicken is cooked through, mushrooms are tender, and broth has reduced. Stir in the sour cream and Greek yogurt. Add additional seasoning to taste. Serve immediately over pasta and top with fresh parsley and a drizzle of Pasolivo Rosemary Olive Oil.

This creamy chicken stroganoff is the ideal comfort food. Large pieces of chicken, rosemary olive oil, and truffle sea salt, it can't get better!

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