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Egg Noodles with Chicken in Cream Sauce

Classic creamed pasta dish with a nice balance of flavor, color and nutrition. Like many Italian-style dishes, it's flexible as to ingredients. [Idea suggested by Corky Jackson Hintz].

KeyEgg noodles. Medium, wide, and extra-wide are all good choices. Add drained noodles to the sauce while they're still slightly undercooked. Reserve some pasta cooking water to add to the sauce. NOTE: 12 oz of noodles is enough (ignore the 14-16 oz suggested under "Prepare pasta" below.

KeyChicken breasts. Cut breasts into thin strips (no more than about 1/8"). To make slicing easy, chill breasts in freezer for 15-20 minutes first. For added flavor, toss strips with a tablespoon of Worcestershire or soy sauce; put marinated chicken in refrigerator for an hour or so before cooking.

KeyCream cheese - sour cream - heavy cream. Use what you prefer. Both cream cheese and sour cream add a pleasant acidic taste.

Takes 30-40 minutes. Serves 4.

SHOPPING LIST:
  • Half-and-half
  • Cream cheese or sour cream or heavy cream
  • Canned roasted red peppers
  • Fresh basil leaves (dried basil in a pinch)
  • Parmesan cheese
  • Egg noodles
  • Red pepper flakes (optional)
  • Onion
  • Chicken breasts

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
In a non-stick sauté pan large enough to combine the cooked pasta with the sauce, sauté over medium heat until onion is transparent but not browned (5-7 minutes)
  • 1-2 tablespoons olive oil
  • 1 medium onion, chopped fine
  • Optional: pinch of dried red pepper flakes
Add and fry until slightly browned—a minute or two on each side; add more olive oil if needed

  • 2 large chicken breasts, cut in strips (see above)
Stir in and heat to near-boil
  • about 3/4 cup (6 oz) half-and-half
Reduce heat to low, then stir in and cook briefly until sauce thickens slightly (if using cream cheese, cook until fully melted)
  • about 1/4 cup (2 oz) cream cheese OR sour cream OR heavy cream (see above)
  • 4-5 oz roasted red peppers, drained & thinly sliced
  • 8-10 fresh basil leaves, torn or chopped
  • salt and fresh ground black pepper to taste

Add and toss until well combined
  • cooked egg noodles, drained
  • palmful Parmesan cheese, grated
  • 8-10 fresh basil leaves, torn
  • splash or so of pasta cooking water as needed

     To serve:

  
  • Pass around grated Parmesan cheese

rainbow

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