Chive Egg Noodles in a Creamy Chicken and Mushroom Sauce

I’ve made this dish countless times. It’s an especially nice meal when you’ve had too much wine the night before, too 🙂

Chive Egg Noodles in a Creamy Chicken and Mushroom Sauce
Serves 2

Here’s what I used:

  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 1 shallot, minced
  • 6-8 oz sliced cremini mushrooms
  • 1 sprig thyme, leaves removed and chopped
  • 1 tbsp all-purpose flour
  • 1/4 cup fat-free half and half
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp chives
  • 8 oz extra-broad egg noodles
  • 1 cup shredded chicken (I used rotisserie chicken)

Here’s what I did:

  1. Bring a large pot of water to boil. Once boiling, salt the water, and drop the egg noodles. Cook to package directions (about 8 minutes), drain, and add back to the hot pot with 1 tbsp butter and the chives.
  2. In a medium saute pan, melt 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Saute the shallots for 2-3 minutes until softened. Add the mushrooms and saute for another few minutes until lightly browned. Season with salt, pepper, and thyme.
  3. Sprinkle in the flour, cook for 1 minute, then whisk in the half and half and chicken broth. Season with a little grated nutmeg (optional), salt and pepper, and let come to a gentle bubble. Cook for 5 minutes or so until thickened. Add the chicken to the sauce until heated through.
  4. Divide the buttered chive noodles between two shallow bowls and top each serving with half of the creamy mushroom sauce.
Chive Egg Noodles in a Creamy Chicken and Mushroom Sauce

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