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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).
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).
