FLORENTINE NOODLES RECIPES

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GRANDMA'S EGG NOODLES RECIPE: HOW TO MAKE IT



Grandma's Egg Noodles Recipe: How to Make It image

—Mary Stout, Topeka, Indiana

Provided by Taste of Home

Categories     Side Dishes

Total Time 50 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 5 servings.

Number Of Ingredients 7

2 cups all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 large egg
1/3 cup water
1 tablespoon olive oil
6 cups chicken broth

Steps:

  • In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.

Nutrition Facts : Calories 245 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 287mg sodium, CarbohydrateContent 38g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

CHICKEN FLORENTINE PASTA - THE PIONEER WOMAN



Chicken Florentine Pasta - The Pioneer Woman image

I made this for a late lunch Saturday, and it absolutely completed me.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 11

1 lb. Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 tbsp. Butter
2 tbsp. Olive Oil
4 cloves Garlic, Minced
3/4 c. Dry White Wine
3/4 c. Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 c. Grape Tomatoes, Halved Lengthwise
4 oz. weight Parmesan Cheese, Shaved With Vegetable Peeler

Steps:

  • Cook pasta according to package directions in lightly salted water. Drain and set aside.Cut chicken breasts into chunks and sprinkle on salt and pepper.Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet. Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.Serve with extra Parmesan shavings.

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GRANDMA'S EGG NOODLES RECIPE: HOW TO MAKE IT
—Mary Stout, Topeka, Indiana
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Side Dishes
Calories 245 calories per serving
  • In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.
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CHICKEN FLORENTINE PASTA - THE PIONEER WOMAN
I made this for a late lunch Saturday, and it absolutely completed me.
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Total Time 30 minutes
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  • Cook pasta according to package directions in lightly salted water. Drain and set aside.Cut chicken breasts into chunks and sprinkle on salt and pepper.Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet. Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.Serve with extra Parmesan shavings.
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