I found this recipe on the back of a package of Pennsylvania Dutch Egg Noodles. It turned out pretty well and was very flavorful, so I thought I’d pass it along. The following is my version as I adjusted some of the ingredient measurements. I did not eliminate any of the ingredients from the original recipe, just the amount of each.
Chicken & Broccoli Noodles Dijon
8 ounces egg noodles (this recipe would probably work with a variety of pasta types)
1 (16 ounce) package frozen broccoli cuts (I used frozen, but you could probably use fresh)
1/2 – 3/4 pound skinless, boneless chicken breasts, cut into bite size pieces
1-1/2 cups water
3 T Dijon-style mustard
1-1/2 T flour
1-1/2 T lemon juice
3 tsp. Chicken flavor bouillon granules or 3 cubes
8 ounces sour cream
In large pot, cook noodles according to package, adding broccoli to water during last 4 minutes of cooking time. Drain noodles and broccoli in colander. Heat large skillet over medium-high heat and cook and stir chicken 5 minutes or until browned. In small bowl, combine water, mustard, flour, lemon juice, and bouillon; mix well. Add to skillet; cook and stir until thickened and bubbly. Stir in sour cream, noodles and broccoli; heat through (do not boil). Refrigerate leftovers.