INGREDIENTS

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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