Longevity Noodle Bake with Mustard Cream Sauce
Servings 4
Ingredients
- 8 oz noodles
- 1 large shallot or 1 small mild onion, or 1 bunch onions (white parts only and save greens for garnish dice or thinly slice the onions you select
- 1 Tb. butter or olive oil
- 1 ¼ cup chicken broth
- 2 Tb. Spicy Beer Mustard
- 3 sprigs fresh thyme or ½ tsp. dried thyme (optional)
- ½ cup whipping cream
- pinch salt & pepper salt and pepper to taste
- 2 Tb. fresh parsley, finely minced for garnishing
- 1 lb. ½ inch chunks of cooked chicken (optional)
Instructions
- In a 2 quart sauce pan, boil water and add 1 heaping tablespoon of salt. Drop the noodles into the pot and boil for no more than 12 minutes and maybe less. Taste for doneness. These noodles are fresh and tender and take less time to cook than store-bought noodles.8 oz noodles
- In a medium size skillet, melt 1 Tb. of butter or olive oil.1 Tb. butter or olive oil
- Saute' the shallot, diced onion or bunch onions until soft although not brown.1 large shallot or 1 small mild onion, or 1 bunch onions (white parts only and save greens for garnish
- Pour in the chicken broth and toss in the thyme springs or dried thyme. Simmer the chicken broth and thyme mixture until it reduces by ½ of its volume (5 minutes). Remove the thyme sprigs.1 ¼ cup chicken broth, 3 sprigs fresh thyme or ½ tsp. dried thyme
- Turn heat to a low simmer and slowly add cream and Spicy Beer Mustard. You may need less because the cream thickens the sauce quickly and when the sauce feels velvety to the tongue, it is finished. If the sauce seems skimpy, add chicken broth to extend it. If the sauce seems too thick, loosen it with chicken broth and too thin, add more cream.2 Tb. Spicy Beer Mustard, ½ cup whipping cream
- Season with salt and pepper to taste and toss with the cooked noodles.pinch salt & pepper salt and pepper to taste
- Butter or spray a casserole dish and pour in the noodle mixture.
- Cover with aluminum foil and bake in a 325 degree oven for 20 minutes.
Notes
You may add leftover chicken or saute a chicken breast prior to making the casserole. I usually make a double recipe of the sauce and noodles because any leftover (doubtful) make a lovely soup. Simply add chicken broth and freeze or serve again.