You can store the sauce for an easy make-ahead meals so be sure to make extra.
Directions for: Creamy Chicken and Noodles
Ingredients
3 Tbsp butter
2 Tbsp extra virgin olive oil
12 oz white mushrooms, sliced
2 Tbsp fresh thyme, finely chopped
2 leeks, thinly sliced
1 small carrot, finely chopped
1 ribs celery, finely chopped
Salt and freshly ground black pepper
3 Tbsp all-purpose flour
cup dry white wine
1 - 2 cups homemade chicken stock or store-bought
cup heavy cream
A few grates nutmeg
2 - 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
2 - 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
lb(s) extra-wide egg noodles
2 Tbsp Dijon mustard
2 Tbsp fresh dill or tarragon, chopped
Directions
1. Heat the butter and extra-virgin olive oil in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
2. Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.
3. Cook's Note: Cool and store the sauce for an easy make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the noodles right before serving.
See more: Vegetables, Chicken, Pasta