1. Cook chicken and set aside.
2. Heat oil over medium heat, add onion and garlic, fry for 5 min.
3.Stir in mushooms, add stock and wait until it is reduced to nothing.
4.Cook noodles according to packet directions, but do not add salt.
5. Add cooked chicken, tomato paste, peppers & stir.
6.Add sour cream, nutmeg and black pepper to mixture in frying pan and stir for 1minute.
7. Serve on top of egg noodles.
Good flavour, next time I would cut back on the nutmeg. Added garlic to the ingredients, it was mentioned in the instructions but not listed in ingredients. Also noted in instructions to add peppers with the chicken.
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|Serving Size: 1 Serving (457g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (15%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 176.3mg||54 %|
|Sodium 502mg||17 %|
|Potassium 1319.2mg||35 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 31.5g|
|Protein 66.4g||95 %|
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Calories per serving: 490
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