This melt-in-your-mouth favorite is really tasty with chicken instead of traditional beef. Substituting chicken also makes this a lighter meal.
| 1 red onion, chopped | 1 cup sour cream, regular or low fat | |
| 1 clove garlic, minced | 1 pound wide noodles | |
| 1/2 pound domestic mushrooms, sliced | 2 tablespoons chopped fresh dill | |
| 4 boneless, skinless chicken thighs, cut into 1/2-inch pieces | 2 tablespoons Dijon mustard | |
| 2 tablespoons olive oil |
In a large bowl, combine the onion, garlic, mushrooms, chicken and salt and pepper. Toss to combine.
In a large skillet, heat the oil over medium high heat. Add the chicken mixture and cook for 5 to 7 minutes, until the chicken is just done and golden brown.
Turn the heat off the pan with the chicken and add the sour cream and the mustard. Stir in and slowly add about 1/4 of the reserved pasta water to create a sauce. Stir in the cooked noodles and add more pasta water if needed to thin the sauce. Adjust seasoning with additional salt and pepper and top with dill.