Curry powder has a sweet, spicy mix of flavor in this milk-base sauce. Use leftover cooked chicken, turkey or beef in this recipe, tossing up with any size of Pennsylvania Dutch noodles you have on hand.
Prep Time: 20 min
Cook Time: 15 min
Serves 4
Ingredients
12 ounces Pennsylvania Dutch Egg Noodles
2 tablespoons butter or margarine
1 small green pepper, chopped
1 small onion, chopped
1 teaspoon curry powder
1/4 cup flour
3 cups milk
2 cups cubed cooked chicken
1 teaspoon seasoned salt
1 teaspoon parsley flakes
1/2 teaspoon bottled hot sauce, optional
Directions
Cook and drain noodles according to package directions.
Heat butter in large skillet over medium heat. Add green pepper, onion and curry powder; cook until soft. Stir in flour, and then gradually stir in milk, stirring constantly until mixture thickens. Add chicken, seasoned salt, parsley and hot sauce. Simmer on low heat 5 minutes.
