Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Chicken; cooked & cubed |
6 ounces | Medium egg noodles |
5 tablespoons | Butter |
3 tablespoons | Flour |
2 cups | Chicken broth |
⅓ cup | Heavy cream |
\N \N | Salt & pepper to taste |
2 tablespoons | Shallots; finely chopped |
1 cup | Fresh tomatoes; chopped |
1 \N | Egg; lighty beaten |
2 tablespoons | Fresh parmesan cheese; grated |
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 11½ 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@...> on Feb 18, 1998