ArcaMax

Servings: Serves 6

Ingredients:

4 cups of pre-cooked chicken. If you are in a hurry you can take a plain rotisserie chicken, remove the skin and cut or shred the chicken for the dish. Otherwise cook your chicken choice and then cut it up or shred it.
1 package of Allouette cheese (I use herbs and garlic flavor) or Boursin. These are in the nice cheese section. The Allouette comes in a carton. The boursin wrapped in a foil wrapper.
½ cup of diced shallots or onions
2 Tbl of butter
8 oz of sliced mushrooms (your choice)
½ cup of chicken broth
1 tsp of fresh lemon juice
2 Tbl of fresh tarragon, minced (or for an Italian version you can use Italian seasoning – 2 tsp. For dried tarragon use approx. 1-½ tsp or to your taste)
½ cup of frozen baby peas
2 – 3 cups of egg noodles, cooked. Measure them dry and then cook. You need just enough to cover the bottom of a 9-by-13-inch pan. Egg noodles are slightly less carby than regular pasta, and more of a country taste.
Sea salt and pepper to taste
Cayenne (optional)
½ cup of grated parmesan

Instructions:

Preheat oven to 375 degrees.

Cook your noodles in boiling water. When they are done, drain. You can make the sauce while the pasta is cooking. Spray your oven-proof 9-by-13-inch pan. In butter, on medium, cook the shallots and mushrooms in a large saute pan until the mushrooms just begin to brown on the edges. Just a few minutes.

Add the Allouette cheese and the chicken broth as well as the lemon juice. Break up the cheese blobs and stir so it melts. Keep heat medium or lower. Add the tarragon and prepared chicken. Add the peas directly from the freezer. Stir. Taste and season with grated sea salt and pepper. I always add just a whisper of cayenne to brighten the flavor but this is optional. Put your drained pasta in the bottom of an olive-oiled 9-by-13-inch pan. Pour the chicken mixture over. Stir.

Top with shredded parmesan. Cover with foil and bake 20 to 30 minutes at 375 degrees until piping hot. Let it sit for five to ten minutes so you don’t scald your mouth.

Enjoy!
Bon Appetit

Cheers,
Zola