- 3 quart water
- 1 tablespoon chicken bouillon granules
- 1 (8-oz.) package wide egg noodles
- 2 1/2 cups whipping cream
- 1/4 cup dry white wine or chicken broth
- 1/2 teaspoon salt
- 4 ounces sliced shiitake mushrooms
- 3/4 cup frozen sweet peas
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- 1/2 cup grated Asiago cheese
- 1/4 teaspoon ground white pepper
- calories 976
- caloriesfromfat 68 %
- fat 73.8 g
- satfat 37.3 g
- monofat 27.6 g
- polyfat 2.5 g
- protein 17.6 g
- carbohydrate 56.8 g
- fiber 4.6 g
- cholesterol 265 mg
- iron 3.8 mg
- sodium 915 mg
- calcium 390 mg
How to Make It
Combine water and chicken bouillon granules in a Dutch oven; bring to a boil. Add noodles, and cook according to package directions. Drain and return to Dutch oven.
Meanwhile, combine whipping cream, wine, and salt in a large saucepan; cook over medium-high heat 5 minutes or until reduced to 2 cups.
Sauté mushrooms and peas in hot olive oil in a large skillet over medium-high heat 5 minutes or until mushrooms are tender.
Pour cream mixture over noodles; toss to coat. To serve, divide noodle mixture evenly among 4 serving plates. For plain servings, top 2 portions with Parmesan cheese. For grown-up servings, top remaining 2 portions with mushroom mixture, Asiago cheese, and white pepper. Stir gently to blend.
MENU IDEA FOR 4 * Egg Noodles in Cream Sauce with Asiago * Spinach salad
GROCERIES NEEDED Check staples: chicken bouillon granules, salt, olive oil, grated Parmesan cheese, white pepper, salad dressing * 1 (8-oz.) package wide egg noodles * 1 qt. whipping cream * 1 bottle dry white wine or 1 (14-oz.) can chicken broth * 4 oz. shiitake mushrooms * 1 package frozen sweet peas * 1/2 cup grated Asiago cheese * 1 (12-oz.) package fresh spinach
NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 703 (69% from fat); FAT 6g (sat 31g, mono 16g, poly 8g); PROTEIN 3g; CARB 3g; FIBER 7g; CHOL 242mg; IRON 1mg; SODIUM 794mg; CALC 146mg