Creamy Chicken over Noodle

***this sucked***

From Eating Well December 2019, pg. 11
Ingredients

• 2 1/2 lbs celeriac peeled, spiralized (trying 2 packs healthy noodle)
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 1 lb chicken tenders
• 8 cloves garlic, peeled
• 8 cups baby spinach
• 1 tbsp cornstarch mixed w/ 1 tbsp water (trying arrowroot flour)
• 1 cup grated parm
• 1/2 cup sour cream (trying greek yogurt)
• 3 tbsp unsalted butter
• pinch of pepper
• pinch of nutmeg
• chopped fresh parsley

Directions

Boil noodles. Once noodles are cooked, remove from heat and add spinach. Drain and set aside.

Combine broth, wine, chicken tenders, and garlic in a medium saucepan and bring to a boil. Reduce heat and let simmer until chicken is cooked through and garlic is soft (10-12 min). Put chicken on a cutting board, shred, and set aside.

Puree garlic and broth in blender until smooth and add back to saucepan. Bring mixture to a simmer over medium-high heat and add cornstarch mixture. Whisk until slightly thickened (~1 min). Whisk in 3/4 cup parm, sour cream, butter, pepper, and nutmeg. Serve noodles and chicken topped with sauce, remaining parm, and parsley. 

Stuffed Portobello Mushrooms

From Aunt Kristen

Ingredients

• 4 medium portobello mushroom caps
• 1 tbsp Italian salad dressing or olive oil
• 3 medium plum tomatoes, seeded and chopped
• 2 tbsp fresh basil leaves, chopped
• 2 garlic cloves, pressed
• 3/4 cup shredded Italian cheese blend
• 2 tbsp seasoned dry bread crumbs

Directions

Preheat oven to 425 degrees. Brush outside only of mushroom caps with dressing. Place mushrooms grill side up. Mix tomatoes, basil, garlic, cheese, and bread crumbs. Scoop mixture into mushroom caps. Bake 16-18 minutes or until mushrooms are tender.

Beef Burgundy

https://www.cooksillustrated.com/recipes/188-beef-burgundy

From Mom

Ingredients

• 3 slices of bacon chopped

• 3 tbsp butter

• 1 lb sliced mushrooms

• 1 cup pearl onions defrosted & drained

• Salt & pepper

• 2 lb lean sirloin steak 1” thick sliced thin

• 3 tbsp flour

• 1 cup red wine

• 1-1/2 cup beef stock

• 3-4 sprigs of fresh sage & thyme

Directions

Sauté bacon until crisp.  Remove from pan and drain all but a coating of bacon grease.  Melt 1 TBSP of butter and add onions & mushrooms season with salt & pepper. Cook 2-3 mins.  Transfer to plate.  Add 1-1/2 TBSP butter. Add sirloin and brown.  Add flour, cook 3 mins. Add wine slowly.  When it comes to a boil, add beef stock and herbs.  Reduce heat, cover and simmer 5 mins then add bacon, onions & mushroom.  Continue to simmer uncovered until the sauce thickens. Serve over egg noodles. Enjoy!