SERVES:
4
INGREDIENTS:
one 12-ounce bag egg noodles
4 links chicken sausage, sliced crosswise into 1/2-inch coins
4 Tbs butter (divided)
2 Tbs olive oil (plus 1 - 2 Tbs more for pasta)
one medium onion, peeled, quarterd and thinly chopped
2 cups peeled, 1/4-inch thick sliced carrots
1 1/2 - 2 cups chicken broth
juice of 1/2 lemon
1/3 - 1/2 loosely packed cup fresh parsley leaves
grated parmesan cheese for garnish
PROCEDURE:
Get a pot of water going for the egg noodles.
Melt 2 Tbs of butter with 2 Tbs of olive oil in a large pan and add four 1/2-inch thick sliced links of chicken sausage, cook that to brown and take it out of the pan.
Then add a medium sized, thinly chopped onion and about 2 cups of peeled, 1/4-inch thick sliced carrots and cook those along to soften the onion.
Stir that regularly as the onion is softening up. (you might need to add a little more butter)
Once the water comes to a boil, add the 12-ounce bag of egg noodles, cook them according to directions, drain through a colander and toss them with a little olive oil.
Meanwhile, once the onion is translucent, add about 1 - 1 1/2 cups of chicken broth to the pan with the carrots and let that cook along until the carrots are cooked through.
Then add 2 more Tbs of butter, add the juice of 1/2 lemon, add a big handful of fresh parsley leaves, add the sausage back to the pan and then add the drained egg noodles, toss to combine and it's time to eat.
Serve with grated parmesan cheese if you like.
HINTS:
Add a little more broth as you need to as the carrots are cooking so that the pan doesn't dry out. You want a little broth in the final dish.
Chicken sausage is typically already cooked when you buy it so you're just browning it up a bit.
Try adding some sliced green olives to the mix just before serving for added depth of flavor.