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Ingredients   (Serves 4)

Chicken & Noodles

  • 4 boneless, skinless chicken breasts.
  • Pinch of garlic powder, ground black pepper, ground paprika, ground dried basil.
  • 2 cups low sodium chicken stock.
  • 2 cups frozen chopped spinach.
  • 1 cup white wine, Chardonnay.
  • 12 ounce package egg noodles.

Mornay Sauce

  • 1 pint heavy whipping cream.
  • 1/2 cup grated Parmesan cheese.
  • 1 cup shredded Asiago cheese.
  • 1 tablespoon unsalted butter.
  • 1 tablespoon all-purpose flour to thicken (if necessary).

Chicken & Noodles Directions

  • Season 4 chicken breasts with garlic, black pepper, paprika and basil.
  • Place seasoned chicken breasts in a large skillet, pour Chardonnay over the breasts.
  • Cook at medium heat (ensure chicken is cooked thoroughly).
  • In a separate large skillet, pour out package of egg noodles.
  • Pour 2 cups of chicken stock over uncooked noodles.
  • Cook over medium heat, covering until noodles are al Dente (mostly cooked).
  • Mix frozen spinach with noodles stirring thoroughly to evenly mix spinach.
  • Sprinkle garlic powder and ground black pepper noodles and spinach lightly.
  • Remove from heat and set aside.

Mornay Sauce Directions

  • Pour all sauce ingredients into a large sauce pan and mix together.
  • Heat over medium high (do not overcook or scald sauce).
  • If necessary, add a tablespoon of all purpose flour in order to thicken.
  • Stir regularly to avoid sticking.
  • Cook time – 10-12 minutes.

Assembly and Plating

  • Place 4 cooked chicken breasts over noodle and spinach mix.
  • Pour Mornay sauce over top of chicken and noodles.
  • Spoon out Noodle mixture onto a plate.
  • Place a chicken breast over top of noodles.
  • Serve immediately.