This made a quick and yummy weeknight meal. I used whole wheat pasta. Yet another excellent quick meal from this issue of Fine Cooking.

• Chicken “Stroganoff” with Mushrooms, Sherry & Sage (Fine Cooking #81, November 2006, p. 98c)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)