Cook 12 oz. of pasta until about half done. Drain in a colander then put it back in the pot. While still hot, stir in 1 can cream of mushroom soup, 8oz. of Pepper Jack Cheese. Let it cool a bit then add 1c sour cream.
Set aside until later.
1# chicken breast meat
1 sm. onion
4 lg. cloves garlic
2-3 oz. single source EVOO
1/2 -to a whole- lg. green pepper
14 oz. mushrooms
1c chicken bone broth
salt, black and red pepper
Sauté the chicken, chopped onion and minced garlic in the olive oil for 10 minutes, stirring often.
Slice the pepper and mushrooms and add them along with the bone broth and seasonings. I also added 1T Better Than Bouillon - chicken flavor. Low simmer this for another 15 minutes. Combine the meat and vegetables with the pasta and cream sauce.
Pour into a 3 quart casserole and bake at 350° uncovered, 30 minutes or until it's bubbly. Serve with a simple salad dressed with lemon vinaigrette to balance the richness of the stroganoff. . .Lin
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