nevermind my pile of jewels
this is just about the easiest pasta dish to make- not to mention it’s inexpensive and delicious. every single ingredient that goes into this is clear in the overall taste. i’d say that this is actually a spring-like dinner, though i can have it any night because i enjoy all the flavors- especially the peas and the trumpet mushrooms. recipe below.
egg noodles (i cooked enough for two servings)
for the sauce
six small trumpet mushrooms- thinly sliced
half a white onion, sliced thinly
three tablespoons of curly parsley, chopped
four tablesppons of unsalted butter
two tablespoons of heavy cream
one quarter cup of green peas
juice of one lemon
freshly grated parmesean cheese
one fourth cup of shredded grilled chicken breast
boil water, season with salt, add noodles, and let them cook. while noodles are cooking, start preparing the sauce.
in a small saucepan melt four tablespoons of unsalted butter, and add the juice of one lemon when the butter is melted. add the sliced onions and cook until soft. when onions are soft, season with salt and pepper and add the two tablespoons of heavy cream. stir until mixed properly. bring to a slow boil, and let the sauce reduce to half. next, add the sliced trumpet mushrooms, and parsley. cook four to five minutes and add the green peas on top. let cook over medium low-heat until the peas are warm and next add the chicken to the sauce. when the egg noodles are cooked, rinse them and toss them in the sauce. serve with the freshly grated parmesean cheese on top.
yummy yummy yummmy.