Tuesday, May 24, 2011

Not Your Mother's Chicken and Noodles

Well, anyone who knows my kids knows they like their NOODLES!!!  So, I am always in search of the many ways I can prepare different varieties of noodles to satisfy their desire for these oh so delicious carbohydrates.

One of my families favorites has always been the wonderfully old-fashioned Chicken Noodle Casserole.  I know, I know what you're thinking.....isn't it supposed to be Tuna Noodle Casserole?  Well, in this house chicken is a staple so we put chicken in just about everything.  Thus, our favorite Chicken Noodle Casserole is always a great standby.....until now!

I just found a beautiful new Chicken Noodle dish that knocked my socks off and even had my hubby's co-workers asking him today where he picked up his leftover lunch goodies from.  Well, needless to say, he made it known that it was a creation from the previous night's dinner.  So, take a look at this unbelievably simple yet profoundly mouth watering dish....it will become or perhaps replace your previous family favorite!

Egg Noodles with Chicken and Wine Sauce

8 oz egg noodles
3 boneless, skinless chicken breasts
2 Tbsp flour
2 Tbsp olive oil
1 tsp minced garlic
1/2 tsp Italian seasoning
8 oz sliced button mushrooms
1/2 cup white wine (I urge you to use a quality white wine that you would drink)
1/2 cup chicken broth
1/4 cup shredded Parmigiano Reggiano cheese (I actually did not use this because the flavor without was so incredible)

1 - Cook noodles in  large pot of boiling, salted water until cooked but still firm to the bite.  Drain and return to the pot.
2 - Cut chicken into 1-inch pieces.  Place chicken pieces in a bowl or shallow dish.  Combine half of the flour with salt and pepper.  Sprinkle seasoned flour over chicken and toss to coat.
3 - In a large nonstick skillet, over medium high, heat half of the oil.  Add chicken pieces and saute until browned (about 4 minutes).  Transfer to another plate.
4 - Add remaining oil to pan, add garlic, Italian seasoning and mushrooms and saute until liquid evaporates and mushrooms darken, about 3 minutes.  Add white wine, stirring to loosen browned bits; cook 1 minute.  Stir in remaining 1 Tbsp of flour; cook, stirring constantly, another minute.  Add broth and continue to cook, stir frequently, until sauce is slightly thick about 2 minutes.
5 - Return chicken to pan.  Cover and simmer until chicken is cooked through, 2-3 minutes.  Stir in noodles and cook just until heated through.  Serve topped with grated cheese (again I did not add the cheese and it was phenomenal)

If you stay tuned; I'll post the incredible dessert we finished with.....you won't want to miss this one!

Happy Cooking!

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