| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Chicken, Pasta, Casseroles | 6 | Servings | |
INGREDIENTS
| 3 | c | Chicken; cooked & cubed |
| 6 | oz | Medium egg noodles |
| 5 | tb | Butter |
| 3 | tb | Flour |
| 2 | c | Chicken broth |
| 1/3 | c | Heavy cream |
| Salt & pepper to taste | ||
| 2 | tb | Shallots; finely chopped |
| 1 | c | Fresh tomatoes; chopped |
| 1 | Egg; lighty beaten | |
| 2 | tb | Fresh parmesan cheese; grated |
INSTRUCTIONS
1. Cook the noodles according to package diretios, do not overcook. Drain and return to the pot with 1 Tbsp of the butter, toss well. 2. Meanwhile, melt 2 Tbsp butter in a saucepan and add the flour stirring with a wire whisk. When blended add the chicken broth and continue stirring until smooth and creamy. Simmer about 5 minutes. 3. Add the cream and let simmer briefly. Season to taste with salt and pepper. Set aside. 4. Melt 2 Tbsp butter in another saucepan and add the shallots. Cook briefly, stirring, then add the tomatoes and cook down about 3 minutes. 5. Add the chicken and reseason. 6. Add 1 cup of the cream sauce and stir gently; set aside. 7. To the remaining cream sauce add the egg, bring to a boil stirring rapidly with a whisk. Do not overcook, remove from heat. 8. Butter and 11 1/2 X 8 X 2 inch baking pan with the remaining tablespoon of butter. Add the noodles, and smooth them over. 9. Spoon the chicken and saue mixture over the noodles. Cover with the cream/egg sauce and sprinkle with cheese. 10. Place the dish under the broiler and cook until nicely browned and bubbling on top. Notes: Serve with a tossed green salad and a crusty loaf of bread. Recipe by: More 60 Minute Gourmet - Pierre Franey Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 18, 1998
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