Ingredients Jump to Instructions ↓

  1. 1 pound sliced baby bella or cremini mushrooms

  2. 1 medium onion, finely chopped

  3. 7 tablespoons unsalted butter

  4. 3/4 pound egg noodles

  5. 1 tablespoon all-purpose flour

  6. 2 tablespoons tomato paste

  7. 2 cups low sodium chicken stock or broth

  8. 4 cups boneless skinless rotisserie chicken pieces

  9. 6 scallions, thinly sliced

  10. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. Cook mushrooms and onion in 3 Tbsp butter in a 12-inch heavy skillet over medium high heat, stirring occasionally, until mushrooms are browned, 8 to 10 minutes. Transfer mixture to a bowl and reserve skillet for making sauce.

  2. Cook pasta in a pasta pot of boiling salted water until tender. Reserve 1/2 cup cooking water and drain noodles. Toss noodles with 2 Tbsp butter in a bowl.

  3. While pasta is cooking melt remaining 2 Tbsp butter in skillet over medium low heat, then stir in flour and cook roux, stirring up brown bits, 3 minutes. Stir in tomato paste until well combined, then add stock and bring to a boil, stirring. Add mushroom mixture and simmer 2 minutes, then gently stir in chicken, scallions, sour cream, 1/2 cup pasta cooking water and salt and pepper to taste. (Do not let boil.) Serve chicken over noodles.


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