Chicken Stroganoff
Ingredients:
Salt (for pasta water)
500g fettuccine (or other noodles)
2 cups cooked chicken, cut into bite-sized pieces
2 teaspoons olive oil
1 large onion, coarsely chopped
250g button mushrooms, sliced and stems removed
1 clove garlic, minced
500g broccoli
2 tablespoons dry sherry (optional)
1 can condensed cream of mushroom soup
1 teaspoon Worcestershire sauce
2/3 cup sour cream
Black pepper to taste

Method:
Cook pasta according to package, steam broccoli and set both aside. Heat oil in frypan over medium heat. Add onions, garlic and mushrooms. Stir. Add chicken and turn heat to medium-high. Add sherry, cook for 1 minute. Add soup, reduce heat to medium-low and stir to combine. Add Worcestershire sauce and sour cream and stir until combined. Do not boil or sauce will curdle. Season with black pepper. Drain pasta and broccoli and divide among four plates. Top each with chicken and sauce. Serve immediately.

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