Recipe Index

Ingredients

• 2 tbsp butter
• 1/2 onion, diced small
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• 15¾ oz boneless, skinless chicken thighs, cut into bite-size strips
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1 tsp Dijon mustard
• 8 oz extra-wide egg noodles
• 2 cups chicken broth
• 1/3 cup sour cream
• 1 tbsp fresh parsley, minced, to serve
• Salt, to taste

Method

1. Melt the butter in a large deep pan over medium heat. Cook the onion and mushrooms for 6-7 minutes until softened and the mushrooms have given up their liquid and started to colour.
2. Add the garlic for 30 seconds, then add the chicken, paprika, pepper and a pinch of salt. Cook for 4-5 minutes until the chicken is mostly cooked through.
3. Stir in the Dijon mustard and the chicken broth and bring to a simmer.
4. Add the dry egg noodles, cover, and simmer for 8-10 minutes, stirring once or twice, until the noodles are tender and have absorbed most of the liquid.
5. Take the pan off the heat and stir in the sour cream until the sauce turns creamy. Rest for 2 minutes so the sauce thickens slightly.
6. Taste and adjust the seasoning, scatter with parsley, and serve immediately.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)