Categories: Pasta
Ingredients
- 4 tbsp. butter
- 12 oz. cremini mushrooms, wiped clean and sliced
- 1 rotisserie chicken
- 2 shallots of 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 tbsp. fresh thyme leaves, chopped
- 1 tbsp. fresh rosemary leaves, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 bay leaf
- Salt and pepper
- 3 tbsp. flour
- 1/3 cup Marsala
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 12 oz. extra-wide egg noodles
- 1/2 cup mixed fresh herb sprigs (such as parsley, dill or chives), finely chopped
Directions
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Bring a large pot of water to a boil for the noodles.
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In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10-12 minutes.
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Meanwhile, shred the chicken.
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Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3-5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stick. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.
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Salt the boiling water and add the noodles. Cook until 1 minute shy of directed. Scoop out about 1/2 cup of the cooking water. Drain the noodles.
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Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.