Ingredients
Scale
- 1 Bag Mrs. Miller’s Medium Egg Noodles
- 1 Can Lehman’s Cooked Chicken
- 5 Cups Broccoli Florets
- 4 Cups Asparagus, chopped into bite sized pieces
- 1 Shallot, sliced thin
- 2 Cloves Fresh Garlic, minced
- 1/4 Cup Flat Leaf Parsley, chopped
- 2 TBS Extra Virgin Olive Oil
For The Sauce
- 2 Cups Heavy Cream
- 1/2 Cup Parmesan Reggiano, grated
- Salt and Pepper to taste
Instructions
- Par boil Mrs. Miller’s Medium Egg Noodles in a large pot of boiling water. Add Broccoli Florets and cook with the noodles until fully cooked. Drain reserving 1/3 cup of water. Set aside.
- Meanwhile, heat the Extra Virgin Olive Oil in a large skillet and sauté Shallot, Asparagus, Garlic, Parsley, with Salt and Pepper to taste.
- For the Sauce, heat the Heavy Cream in a sauce pan but do not let it boil. Add the Parmesan Reggiano, Salt, and Pepper. Do not skip the Salt. It is an important ingredient in the sauce.
- Finally, add Mrs. Miller’s Egg Noodles to the Sauce and reserved Pasta Water and toss to coat. Add Broccoli mixture and toss again.
Notes
You can serve this hot as a main entrée or refrigerate overnight and serve is as a delicious Pasta Salad option at your next party or picnic. You may need to add additional Sauce if you make it for a cold Pasta Salad so make a little extra of that delicious Sauce. Enjoy!
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes