So, it is finally Friday. It looks like it is going to be a beautiful spring day today and I am going to celebrate by going SHOPPING! However, snow is in the forecast this weekend. Grr... Does it mean that I am old since I keep finding myself talking about the weather? Really, I can be a very interesting person, I just want spring to come and STAY!
Tonight Nurse Boy and I are getting out and leaving the kids behind with a babysitter. So, I made this dish the other night. It is one of our favorites, but I am not going to lie. My kids aren't big fans. My kids are extremely picky. And, no, I DO NOT encourage that behavior. It is just a fact I must face. And, they must face the fact that you get what you get and don't throw a fit.
Creamy Chicken Dijon over Noodles
You will Need:
1 Tablespoon olive oil
1 teaspoon minced garlic (about 2 cloves)
1 lb. skinless, boneless, chicken breast strips
8 oz. dry egg noodles
7 oz. sliced mushrooms (You can use canned, but fresh is so much better!)
1/4 cup Dijon mustard
1/2 cup light sour cream OR non-fat plain yogurt
1. Saute olive oil, minced garlic, and chicken for 7 or 8 minutes or until chicken is no longer pink. (Meanwhile, boil the egg noodles as directed.)
2. Add mushrooms to the chicken and cook for a minute or two.
3. Mix together the Dijon mustard and sour cream (or yogurt). Add to bubbling chicken and mushrooms and let it simmer for another minute or two.
4. Serve over noodles. (This recipe serves 4.)
You can even mix in a veggie of your choice, or serve it on the side. Of course, my kids think mixing stuff together is gross. What do they know?
This is excellent with a salad and some fresh fruit.
Have a terrific weekend!