- 1/3 cup [75 g] butter
- 1 cup [250 mL] sliced mushrooms
- 1 small red bell pepper, membranes removed and seeded, thinly sliced
- 1 cup [250 mL] heavy cream [35% m.s.g.]
- 1 [13 1/4-ounce / 375 g] large egg noodles
- 1/2 cup [115 g] grated Parmesan cheese
- 3 cooked chicken whites, into strips
- Extra grated Parmesan cheese [optional]
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- Heat 2 tablespoons [30 g] of the butter; soften together mushroom and red bell pepper slices until tender then set aside.
- Into a small casserole, melt remaining butter into heavy cream; reserve warm.
- Into a large casserole, boil egg noodles in hot salted boiling water until 'al dente'; drain.
- Transfer pasta noodles back into casserole; reheat.
- Add grated Parmesan cheese; take away from heat and stir until completely melted.
- Mix in reserved warm butter-cream mixture; stir, over low heat until well coated, for approximately 1 minute.
- Mix in cooked chicken strips and reserved mushroom mixture.
- Reheat thouroughly.
- Serve immediately, sprinkled with extra grated Parmesan cheese, if desired.
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