1. Whisk together milk and cornstarch; set aside. 2. In large skillet, heat oil over medium-high heat; cook chicken, mustard, paprika, Worcestershire sauce, garlic, sage, salt and pepper until chicken is browned, about 3 minutes. 3. Stir in broccoli florets and stems; cook, stirring occasionally, until broccoli is tender-crisp and juices run clear when chicken is pierced, about 6 minutes. Transfer to warmed serving bowl and mix with cooked noodles; keep warm. 4. In same skillet, bring milk mixture to simmer over medium heat. Reduce heat to medium-low; add cheese and cook, stirring, until smooth and thickened, about 2 to 3 minutes. Scrape over chicken, noodles and broccoli. 5. Makes 4 to 6 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
