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Creamy chicken stroganoff with mushrooms over gluten-free penne on a plate on a heart-patterned tablecloth in sunlight

Gluten-Free Chicken Stroganoff with Penne

This gluten-free chicken stroganoff is a creamy dish made in one pan and served over penne: strips of chicken, browned mushrooms, onion and garlic in a paprika-orange sauce with mustard, tomato paste and sour cream.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Russian
Calories: 851
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken, cut into bite-size strips about 2.2 lb. The source does not say which cut or whether boneless; skinless breast fillet assumed for the nutrition estimate
  • 400 g mushrooms, ideally white button mushrooms, cleaned and sliced about 14 oz
  • 1 to 2 medium onions, finely diced the source says 1 to 2 onions; medium size
  • 1 to 2 garlic cloves, finely chopped
  • 2 to 3 tbsp sunflower oil 30 to 45 ml. The source allows butter or another heat-stable oil; this version used sunflower oil
  • 1.5 tsp gluten-free flour or cornstarch 7.5 ml, about 4 g. The source says 1 to 2 tbsp; this version used 1.5 tsp. Not wheat flour
  • 250 to 300 ml chicken broth about 1 to 1¼ cups. Check the label
  • 200 g sour cream, 10 % fat about 7 oz, one 200 g tub. The source allows 200 to 250 g crème fraîche, sour cream or Schmand; this version used sour cream. Check the label
  • 1 to 2 tbsp medium-hot mustard 15 to 30 ml. Check the label
  • 1 tbsp tomato paste 15 ml, about 15 g. Check the label
  • 1 tsp sweet paprika powder 5 ml, about 2 g. Check the label
  • salt and freshly ground black pepper to taste
  • fresh parsley, chopped for serving. Amount not given in the source
  • 400 g Barilla gluten-free penne about 14 oz, dry. Cook according to the pack directions, drain, serve with the sauce

Method
 

  1. Prep. Cut the chicken into bite-size strips. Clean and slice the mushrooms. Finely dice the onions and chop the garlic.
  2. Sear the chicken in batches. Heat the sunflower oil in a large frying pan over high heat. Add the chicken in portions and sear each portion briefly over high heat until it takes color. Pro tip: do not crowd the pan, otherwise the chicken does not brown. Do not cook it too long either, or it dries out. Season with a little salt and pepper, take the portion out of the pan and set it aside, then sear the next portion.
  3. Brown the mushrooms. In the same pan, sear the mushrooms over high heat until brown. Add the onions and garlic and cook until the onions turn glassy.
  4. Toast the tomato paste. Stir the tomato paste in and let it roast briefly. Dust everything with the gluten-free flour or cornstarch and stir well.
  5. Make the sauce. Deglaze with the chicken broth and stir well. Bring the sauce to a short boil until it thickens slightly.
  6. Add the sour cream. Reduce the heat. Stir in the sour cream and the mustard, then add the paprika.
  7. Return the chicken to the sauce and let it finish cooking over low heat for about 3 to 5 minutes. Season with salt and pepper to taste.
    Skillet of creamy paprika-orange chicken stroganoff sauce with mushrooms
  8. Cook the penne and serve. While you prepare the sauce, cook the Barilla gluten-free penne in a separate pot, using more water than usual and following the pack directions. Check the pasta after 10 minutes. Pro tip: gluten-free pasta tips quickly from too firm to mushy, so test it more often. Drain the penne, serve the stroganoff on top and sprinkle with fresh parsley.

Notes

To keep it gluten-free, check the labels on chicken broth or stock cubes, mustard, tomato paste, paprika and crème fraîche or sour cream for gluten or traces. Use gluten-free flour or cornstarch, never wheat flour.
Chicken: the source just says chicken; this version used chicken breast fillet, and the nutrition estimate assumes skinless breast fillet.
Fat for searing: this version used sunflower oil. The source also allows butter, which burns at high heat, so a heat-stable oil suits the hot sear.
Sour cream: the nutrition estimate assumes sour cream with 10 % fat (one 200 g tub). Crème fraîche or Schmand have more fat.
Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They are per serving including 100 g of dry gluten-free penne; check the pack for the penne values.
Pro tip for the penne: use more water than usual and check the pasta after 10 minutes. Gluten-free pasta tips quickly from too firm to mushy and falls apart, so test it more often.
Searing tip: sear the chicken in portions, briefly and hot. In one go it does not brown, and cooked too long it dries out.