Creamy Chicken à la King with Tarragon Egg Noodles
Ingredients
Chicken:
- 1 rotisserie chicken pulled into bite-size pieces (reserve skin and bones for stock)
- 4 tablespoons butter
- 1/2 lb. white mushrooms thinly sliced
- 1 large leek or 2 medium white and pale-green parts only, halved or quartered lengthwise and thinly sliced crosswise
- 3 cloves garlic chopped
- 1- inch piece of fresh ginger peeled and grated, or 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons fresh thyme leaves chopped
- 3 tablespoons all-purpose flour
- 1/4 cup dry sherry or white wine
- 1 1/2 cups chicken stock
- 1 cup half-and-half
- 1 cup shelled fresh peas or thawed frozen peas
- 1 jar 4 oz. diced pimiento peppers, drained well
Noodles:
- Salt
- 1 bag 12 oz. wide egg noodles
- 1/4 cup chopped fresh tarragon leaves
- 2 tablespoons butter
- 1/2 cup sliced or slivered almonds toasted
- 1/4 cup finely chopped fresh chives
Instructions
- Bring a large pot of water to a boil for the egg noodles.
- In a large deep skillet, melt the butter over medium-high heat.
- Add the mushrooms and cook, stirring often, until they begin to soften (about 3 minutes).
- Add the leek, garlic, and ginger.
- Season with salt and pepper.
- Stir in the thyme.
- Continue cooking, stirring often, until the leek softens (3 to 4 minutes).
- Sprinkle the flour over the vegetable mixture and stir until blended.
- Whisk in the sherry, then the chicken stock and half-and-half.
- Cook, stirring often, until the sauce thickens slightly (about 4 minutes).
- Stir in the peas, pimientos, and pulled chicken.
- Salt the boiling water and cook the egg noodles until al dente.
- Drain and return the noodles to the hot pot.
- Add the tarragon and butter.
- Toss until the butter melts and the noodles are coated.
- Season the noodles with salt.
- Top the egg noodles with the creamy chicken mixture, and garnish with toasted almonds and chopped chives.
Nutrition values
Calories: 750 kcal