| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Casseroles, Chicken, Pasta | 6 | Servings | |
INGREDIENTS
| 3 | c | Chicken, cooked & cubed |
| 6 | oz | Medium egg noodles |
| 5 | T | Butter |
| 3 | T | Flour |
| 2 | c | Chicken broth |
| 1/3 | c | Heavy cream |
| Salt & pepper to taste | ||
| 2 | T | Shallots, finely chopped |
| 1 | c | Fresh tomatoes, chopped |
| 1 | Egg, lighty beaten | |
| 2 | T | Fresh parmesan cheese |
| grated |
INSTRUCTIONS
Cook the noodles according to package diretios, do not overcook. Drain and return to the pot with 1 Tbsp of the butter, toss well. 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. Add the cream and let simmer briefly. Season to taste with salt and pepper. Set aside. Melt 2 Tbsp butter in another saucepan and add the shallots. Cook briefly, stirring, then add the tomatoes and cook down about 3 minutes. Add the chicken and reseason. Add 1 cup of the cream sauce and stir gently; set aside. To the remaining cream sauce add the egg, bring to a boil stirring rapidly with a whisk. Do not overcook, remove from heat. 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. Spoon the chicken and saue mixture over the noodles. Cover with the cream/egg sauce and sprinkle with cheese. 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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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 219
Total Fat: 24.9g
Cholesterol: 78.2mg
Sodium: 1136.4mg
Potassium: 323.6mg
Carbohydrates: 14.6g
Fiber: <1g
Sugar: 2.2g
Protein: 18g