| The January Museum Curator's Choice |
| 2 cups of egg noodles 1/2 white onion, diced 1 cup of frozen chopped spinach 1 16-ounce jar of cheese sauce (we use Classico Roasted Garlic Alfredo Sauce) 1/2 to 3/4-pound of boneless, skinless chicken breast 1/2-stick of butter to brown the chicken |
| Rapidly boil two cups of egg noodles in a sauce pan until it's al dente (11 to 13 minutes). Meanwhile, in another sauce pan, boil the diced onion, and after a couple of minutes add the spinach to blanch. Cut the chicken into small bite-sized pieces and brown them in a skillet with 1/2-stick of butter. When the noodles and vegetables are done, drain them and pour them together in the larger pan with the alfredo sauce and simmer over low heat. Stir in the chicken pieces. Simmer the mixture for a few minutes to evenly heat all the ingredients. Serve hot as a main course or as a side dish. Mmm. |
| The Main Courses Chef presents ... Chicken Alfredo Noodles at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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