Creamy Chicken and Noodles
Prep: 15 min | Cook: 30 min | Servings: 4
Recipe courtesy Rachael Ray. The sauce makes ahead well; bring it to room temperature before reheating over medium heat, and cook the noodles right before serving.
Ingredients
- 3 tbsp Butter
- 2 tbsp Olive oil, extra-virgin
- 12 oz Mushroom, white, sliced
- 2 tbsp Thyme, fresh, finely chopped
- 2 Leek, thinly sliced
- 1 Carrot, small, finely chopped
- 1 rib Celery, small, finely chopped
- Salt
- Black pepper, freshly ground
- 3 tbsp Flour, all-purpose
- 1/2 cup White wine, dry
- 2 cup Chicken stock, 1 1/2 to 2 cups
- 1/2 cup Heavy cream
- Nutmeg, a few grates
- 3 cup Chicken, 2 to 3 cups cooked poached breast or rotisserie chicken, pulled or chopped
- 1/2 lb Egg noodles, extra-wide
- 2 tbsp Dijon mustard
- 2 tbsp Dill, fresh, chopped, or tarragon
Directions
- Heat the butter and olive oil in a large deep skillet over medium to medium-high heat and lightly brown the mushrooms, 10 to 12 minutes.
- Stir in the thyme, leeks, carrot and celery, season with salt and pepper and cook, partially covered, until soft, 10 minutes.
- Sprinkle in the flour and stir 1 minute, then add the wine and let it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let it thicken a bit. Add the chicken and heat through.
- Cook the noodles in salted boiling water to al dente. Stir the mustard into the chicken, then toss with the noodles and herbs.