INGREDIENTS

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)
----------------------------------------------
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