Some of Kathy Kingsley's happiest family memories center on this simple chicken and pasta dish, which her uncle requested every year for his birthday dinner.
What you'll need
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 1/2 pound (about 2 1/4 cups) mushrooms, quartered (we used cremini, a dark-brown button mushroom)
- 1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch strips
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 cup frozen peas, defrosted and drained
- 3 tablespoons flour
- 1 1/2 cups half-and-half
- 1 teaspoon fresh lemon juice
- 1/4 cup grated Parmesan
- 4 ounces (about 2 cups cooked) medium egg noodles, cooked according to the package directions
How to make it
Melt the butter and olive oil in a large skillet set over medium-high heat. Add the shallots, mushrooms, chicken, salt, pepper, and paprika. Cook until the chicken strips are cooked through, about 6 minutes, stirring frequently. Add the defrosted peas and cook for 1 minute more, stirring frequently.
Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously. Add the half-and-half and lemon juice. Bring the mixture to a boil, then reduce the heat to low. Cook for 1 minute more, stirring frequently.
Remove the skillet from the heat. Add the Parmesan and mix thoroughly. Spoon the sauce over the cooked noodles and serve hot. Makes 4 servings.
