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I’m Mari.
On Marivelous Me! you’ll find recipes, food gifts, food I’ve traveled for and food solutions. Poke around, maybe you’ll find inspiration for something you’re working on. Enjoy! 


chicken + mushroom + asparagus over egg noodles

Day 1 Dinner: I made roast chicken for last night's dinner and had an entire half remaining. This is my take on chicken and cream of mushroom gravy over egg noodles. Serves 2 plus a lunch to go.

1/2 pound egg noodles
1/2 roast chicken, shredded and skin removed
2 T olive oil
1 onion, sliced
1/2 pound cremini mushrooms, cleaned, ends trimmed - if small: cut in half, large: in quarters
3 cups chicken stock
2 T flour
8 stalks asparagus, hard ends discarded, sliced into 1-1/2" pieces
1/2 cup plain greek yogurt or sour cream
2 scallion, ends trimmed, sliced thin
1 T butter, unsalted
few sprigs of parsley, chopped for garnish
parmesan, shaved for garnish
coarse salt and fresh ground pepper

Place large pot of water on stove, covered. Bring to a boil, season water with salt. Allow water to come to a boil again. Add noodles and cook according to the package's instructions. Pay attention when getting close - over cooked egg noodles are very flaccid. 

While water is initially boiling, in a deep skillet over medium-high heat, add 1 tablespoon olive oil. Add onion and sauté for a few minutes until softened, about 4 minutes. If they start to stick, add some water to loosen them from the pan. Add mushrooms and cover for 2 minutes. Remove lid and sauté until no liquid remains and mushrooms are cooked through, about 3 minutes. Season with salt and pepper. Put cooked onions and mushrooms in a bowl and return skillet to stove. 

Add remaining tablespoon of olive oil and then add flour. Stir, cooking flour for 1 minute. Whisk in the chicken stock and bring to a boil while scraping the bottom of the pan. Add asparagus, shredded chicken, onion and mushroom. Simmer for 4 minutes. Stir in yogurt. Season with salt and pepper. 

Add butter and scallion to hot cooked pasta. Stir until butter is melted. Season with salt and pepper. 

Portion out pasta and ladle your chicken sauce on top. Garnish with a few parmesan shavings and parsley.

Since we had leftovers, I packed Mr. Mari a lunch. To keep the pasta from getting too mushy overnight, I bundled the sauce in some plastic wrap to keep it separate. Once at work, he could squeegee the sauce over the pasta before microwaving. The wax paper package on top was un poco grated parmesan cheese.

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