45 min.
4 qts Water
1 Tbs. Salt
1 Tbs. Oil
2 lbs. Egg Noodles
2 Chicken Fryer Pieces
1/2 Cup Oil
1 Cup White Wine
1 lb Sliced Onions
1/4 lb. Diced Carrots
1 lb. Mushrooms
1 qt. Cream
2 Cups Grated Romano Cheese
Servings - 6
Bring water, 1Tbs. salt and 1Tbs. oil to boil. Add noodles, cook and drain.Toss in a little
more oil and hold noodles in bowl for future use. Cook chicken in oil until brown on all
sides, add wine and cook until liquid is evaporated. Add onions and carrots with 1/4 Cup
water and cook until carrots are tender. Add mushrooms and cook 3 minutes, add
cream and bring to a boil. Add cheese, return to a boil and let thicken, serve over noodles.
For green beans, mix drained beans with Caesar dressing, diced tomatoes and diced
red onions, top with shredded Parmesan cheese.
4 qts Water
1 Tbs. Salt
1 Tbs. Oil
2 lbs. Egg Noodles
2 Chicken Fryer Pieces
1/2 Cup Oil
1 Cup White Wine
1 lb Sliced Onions
1/4 lb. Diced Carrots
1 lb. Mushrooms
1 qt. Cream
2 Cups Grated Romano Cheese
Servings - 6
Bring water, 1Tbs. salt and 1Tbs. oil to boil. Add noodles, cook and drain.Toss in a little
more oil and hold noodles in bowl for future use. Cook chicken in oil until brown on all
sides, add wine and cook until liquid is evaporated. Add onions and carrots with 1/4 Cup
water and cook until carrots are tender. Add mushrooms and cook 3 minutes, add
cream and bring to a boil. Add cheese, return to a boil and let thicken, serve over noodles.
For green beans, mix drained beans with Caesar dressing, diced tomatoes and diced
red onions, top with shredded Parmesan cheese.
