Chicken & Broccoli Noodles Dijon

Chicken & Broccoli Noodles Dijon

8 Ounces Extra Broad Egg Noodles
1 (16-Ounce) Package Frozen Broccoli Cuts
1/2 Pound Skinless, Boneless Chicken Breasts, Cut Into Strips
1 Cup Water
2 Tablespoons Dijon-Style Mustard
1 Tablespoon Flour
1 Tablespoon Lemon Juice
2 Teaspoons Chicken-Flavor Bouillon Granules Or 2 Cubes
1/2 Cup Light Sour Cream

In Large Pot, Cook Noodles As Package Directs, Adding Broccoli to Water During Last 4 Minutes of Cooking Time. Drain Noodles and Broccoli In Colander.

Coat Large Skillet With Vegetable Cooking Spray. Over Medium-High Heat, 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).


* Vegetable cooking spray
* 4 skinless, boneless chicken breast halves
* 2 cups Swanson® Chicken Stock
* 2 cloves garlic, minced
* 2 cups fresh or thawed frozen broccoli flowerets
* 1/4 cup all-purpose flour
* 1/2 cup milk
* 3 tablespoons Dijon-style mustard
* 1/4 teaspoon ground black pepper
* 4 cups hot cooked medium egg noodles


  1. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it’s well browned on both sides.
  2. Add the stock, garlic and broccoli to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet and keep warm.
  3. Stir the flour, milk, mustard and black pepper in a small bowl until smooth. Gradually stir the flour mixture into the skillet. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the chicken and noodles.