Mustards, even the lower sodium variety, can provide enough taste when used in a sauce that salt becomes unnecessary. Both the chicken and the noodles benefit from this tasty sauce.

4 servings: 187 mg. sodium per serving

1-1/4 pound chicken thighs, visible fat removed
2 Tablespoons lower sodium Dijon mustard
2 Tablespoons water
2 teaspoons honey
1 large clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion *
1 Tablespoon healthy oil
4 ounces dry Rotini noodles

Prep. Instructions

1. Combine mustard, water, honey and garlic in a bowl. Mix well.

2. Combine thyme and peppers in a separate bowl. Mix well.

3. Put chicken on a plate. Spread herb/spice mixture over both sides of the chicken.

4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9 inch skillet over medium heat. Add chicken and brown on both sides until no longer pink, about 3 minutes per side.

2. Pour mustard sauce over chicken. Turn chicken once to coat both sides with sauce. Bring mixture to a boil; turn down to simmer. Cover and simmer for 30 minutes.

3. While chicken cooks, prepare noodles according to package directions, omitting salt. Drain; do not rinse. Set aside.

4. Remove chicken when done. Keep warm. Add cooked noodles to pan. Turn heat up to medium until noodles start to sizzle; then turn heat down and simmer, stirring often, for about 5 minutes, or until noodles absorb most of the liquid.

5. On four plates, divide chicken into four equal portions. Spoon the noodles and sauce over the chicken. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds