- 1/2 pound extra wide egg noodles
- 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
- 3 slices bacon or poultry bacon, chopped
- 1 1/3 pound, the typical weight of just one package, ground poultry breast
- 1 pound white-colored mushrooms, easily wiped, trimmed and sliced
- 1 medium onion, chopped
- 2 teaspoons dried thyme or chicken seasoning
- 1/2 cup dry white-colored wine
- 1 cup chicken stock, on soup aisle, eyeball it
- 1/2 cup heavy cream, 3 turns from the pan
- 1/4 teaspoon freshly grated nutmeg
- two tablespoons softened butter
- 2 cups grated Gruyere, a good 8-ounce brick
- 1 cup plain bread crumbs
- two to three tablespoons chopped parsley leaves
Bring a sizable pot water to some boilfor your egg noodles. If this boils, salt water and prepare noodles to al dente .
Preheat a sizable, deep skillet over medium high temperature. Add extra-virgin essential olive oil, 1 turn from the pan, and bacon or poultry bacon. Render the bacon fat two to three minutes, until bacon starts to brown at edges. Add meat and brown it, crumbling it having a wooden spoon. Slowly move the meat to 1 side from the pan and add mushrooms and onions to the other side. Prepare mushrooms and onions three to five minutes, then combine the meat with veggies and season the mix liberally with pepper and salt, then sprinkle in the earth thyme or chicken seasoning. Prepare another a few minutes adding wine. Deglaze the pan, lifting up pan drippings and bits. Stir available and produce to some bubble, then stir in cream and lower heat to low. Add nutmeg to sauce and stir. Taste to regulate seasonings.
Preheat broiler to high. Combine noodles with poultry and sauce. Grease a casserole dish after some softened butter nested in certificates towel then transfer the poultry noodle mixture towards the dish. Top the casserole with Gruyere then bread crumbs. Put the casserole eight to ten inches in the broiler and brown two to three minutes until cheese is melted and also the crumbs are brown. Remove from oven and garnish the casserole with parsley.
Recipe thanks to Rachael Ray