Mike and I thought this was so good but the teenager said "No"! She ate mac and cheese instead. I used my favorite chicken substitute, of course Quorn veggie chicken. If you can find them in the bag where they are already in chunks it would just be that much easier. The sauce is already doubled it didn't make enough sauce to cover the noodles. If you are going to just eat the chicken without the noodles cut the sauce in half. I also thought it would have been really good over rice
Chicken with Mustard Cream Sauce
1 package of Quorn veggie chicken cut in bite sizes
2 tablespoons olive oil
½ teaspoon garlic, chopped
Salt and pepper, to taste
½ cup Better Than Bouillon No-Chicken Broth
1 cup heavy cream
4 tablespoons Dijon mustard
2 teaspoon dried tarragon or oregano
½ bag of egg noodles 
Preheat over medium-heat and the add olive oil and garlic to a large skillet Add veggie chicken to skillet and sauté until cooked through, about 10 minutes, turning once. Season veggie chicken with salt and pepper then transfer to a plate.
In a large pot, cook egg noodles according to the package.
Turn heat down and pour broth into the hot skillet. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes, put the veggie chicken in sauce and coat well. Scoop mixture over noodles and serve.
Serves 2
Have a wonderful day!
Denise
xoxo
Printable recipe ~ Source: Let's Dish
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5 fabulous friends said:
That sounds yummy.
That looks like a really tasty dish!
I have not tried quorn yet--I may have to remedy that!!
This is one of the best recipes around in my opinion. We are highlighting it at My Sweet and Savory. Thanks for linking this up. I love it.
This looks great! Where do you find the vegetarian Better than Buillion?
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