4 servings

8 oz Egg Noodles, uncooked

2 T Extra Virgin Olive Oil, divided

1 lb Chicken Breast, boneless, skinless, sliced into thin strips

12 oz White Mushrooms, washed and cut into thick slices

1 Small Yellow Onion, thinly sliced

¼ tsp Thyme Leaves, fresh

5 T Matriark Foods Upcycled Vegetable Broth Concentrate

½ cup Water

½ cup Greek Yogurt, plain low fat 

1 ½ tsp Dijon Mustard

Parsley, fresh and chopped for serving

Kosher Salt and Pepper to taste

  1. Cook pasta according to directions on package.

  2. Meanwhile, in a saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add sliced chicken and season with salt and pepper. Cook until browned and cooked through, about 4 minutes depending on thickness of chicken. Remove and set aside.

  3. Add remaining oil to pan and reduce heat to medium. Add onions and mushrooms and cook until onions are translucent and mushrooms are cooked. Add thyme and chicken back into pan.

  4. Mix Matriark Food Upcycled Vegetable Broth Concentrate and water and add to pan. Increase heat to high. Scrape any brown bits off the bottom of the pan and continue to cook until reduced by about half. Remove from heat and stir in yogurt and Dijon mustard. Serve over pasta, sprinkled with more parsley if desired.