Chicken With Noodles Pavillon Recipes

FARMHOUSE CHICKEN AND NOODLES

Steps:

• Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
• Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
• Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
• Strain the broth and return to the pot. Discard the vegetables and herbs.
• Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

CREAMY CHICKEN AND NOODLES

Steps:

• Cook the frozen egg noodles according to package instructions. Drain.
• In a large non-stick skillet, over medium heat, melt the butter and then add the noodles to the pan. Stir to coat the noodles with the butter.
• Add the shredded cooked chicken, Italian Season Packet, 2 cups of cream, and 1 cup shredded parmesan. Lightly simmer over medium/medium-low heat for about 10 minutes, until the cream thickens.
• At this point you can serve the creamy chicken and noodles as is, or you can stir in the thawed mixed veggies. If you add the veggies, taste the dish for additional seasoning (salt and pepper).
• Serve immediately. This dish is best served right away and not made ahead.

CHICKEN WITH NOODLES PAVILLON

Steps:

• Preheat the oven to 425 degrees.
• When the chicken is cool enough to handle, drain it. Pull meat from the bones. Discard skin and bones. Cut or pull the meat into bite-size pieces. There should be about three cups.
• Combine the tomatoes, one tablespoon of the butter, salt and pepper in a heavy metal saucepan (a five-cup capacity or less). Bring to a boil and let cook five minutes.
• In a separate heavy metal saucepan (a five-cup capacity or less), heat three tablespoons of butter and stir in the flour, using a wire whisk. When blended, add the broth, stirring rapidly with the whisk until thickened and smooth. Let cook, stirring often all around the bottom, about 10 minutes. This sauce is known as a veloute.
• Meanwhile, bring two quarts of water to a boil in a six-quart stainless-steel heavy-bottom saucepan with handle. Add salt to taste and the noodles. Cook five minutes and drain. Return noodles to the saucepan and add one tablespoon of butter. Toss.
• Heat one tablespoon of butter in a heavy 10-inch metal skillet and add chicken. Add one cup of the veloute and half the cream. Add nutmeg and blend.
• Rub the bottom and sides of a rectangular heatproof baking dish (measuring about 8 1/2 by 13 by 2 inches) with the remaining tablespoon of butter. Pour in the noodles and smooth them over with a rubber or plastic spatula. Spoon the tomato sauce over all and smooth it over with the spatula.
• Pour chi ken in cream sauce over all and smooth with the spatula.
• To the remaining veloute add the remaining half cup of cream and the egg yolk. Bring to a boil, stirring rapidly with the whisk.
• Pour this sauce over the layered chicken mixture. Sprinkle with cheese and place in the oven. Bake 15 minutes. If you wish a deeper glaze on top, run the dish under a preheated broiler for a minute or two.

CURRIED CHICKEN WITH NOODLES (NOUILLES ET VOLAILLE A L'INDIENNE)

Steps:

• Cut the chicken breasts in half lengthwise. Cut away the tough membranes. Put the pieces in a saucepan and add water, wine, bay leaf, salt, pepper, parsley and thyme. Cover and let simmer 10 minutes and drain. Reserve the cooking liquid. There should be one cup. Cut the breast meat into one-inch cubes and set aside.
• Melt two tablespoons of the butter in a saucepan and add the flour and curry powder, stirring with a wire whisk. When blended and smooth, add the reserved cooking liquid, stirring vigorously with the whisk. When thickened and smooth, add the cream, salt and pepper and continue cooking about five minutes, stirring often.
• Heat the remaining tablespoon of butter in a saucepan and add the papaya or mango. Cook just to heat through and add the cubed chicken. Pour the sauce over and stir. Bring to the boil and serve with noodles.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.