These noodles are divided just before serving: two servings are left plain for picky palates, while the others are daringly dressed with shiitake mushrooms and Asiago cheese.
Oxmoor House OCTOBER 2016
1. 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.
2. Meanwhile, combine whipping cream, wine, and salt in a large saucepan; cook over medium-high heat 5 minutes or until reduced to 2 cups.
3. Sauté mushrooms and peas in hot olive oil in a large skillet over medium-high heat 5 minutes or until mushrooms are tender.
4. 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 53.6g (sat 31g, mono 16g, poly 0.8g); PROTEIN 7.3g; CARB 45.3g; FIBER 1.7g; CHOL 242mg; IRON 2.1mg; SODIUM 794mg; CALC 146mg
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