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Hy-Vee Enriched Egg Noodle Product, Extra Wide Egg Noodles
Hy-Vee Enriched Egg Noodle Product, Extra Wide Egg Noodles
12 ozPopular item
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Details
Satisfaction guaranteed or purchase price refunded for information call 1-800-289-8343 www.hy-vee.com
cooking directions - 1. Bring 3 quarts of water to a rapid boil. If desired, add 1-1/2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee extra wide egg noodles to boiling water. Stir gently and return to a rapid boil. 3. Cook uncovered, stirring occasionally for 7 to 9 minutes, or until desired degree of tenderness is reached. 4. Drain. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
lemon tarragon chicken - serves 4 (1 cup each). All you need: 1/3 cup hy-vee flour, 4 boneless, skinless chicken breasts, 1 tbsp grand selections olive oil, 1 tbsp hy-vee butter, 2 cups sliced fresh mushrooms, 2 garlic cloves, minced, 1 tsp dried tarragon, juice of 1 lemon, 3 tbsp white cooking wine, 3/4 cup heavy whipping cream, 1/2 tsp hy-vee salt, 1/4 tsp lemon pepper, 5 cups hy-vee extra wide egg noodles, uncooked, all you do: 1. Place flour in a medium bowl. Coat chicken breast with flour and shake off excess flour. 2. In a 12-inch skillet, heat olive oil and butter over medium-high heat. Add chicken, mushrooms, garlic, tarragon and lemon juice and cook for 8 minutes, turning once. Remove chicken and mushrooms with a slotted spoon and set aside. 3. Add wine to skillet, stirring to loosen particles on bottom of skillet, and cook for 2 minutes or until liquid has evaporated. 4. Add whipping cream, salt and lemon-pepper seasoning. Heat to boiling, reduce heat and simmer uncovered about 5 minutes, stirring occasionally, until slightly thickened. 5. Return chicken and mushrooms to skillet. Cover and cook over medium-low heat for 10 minutes or until chicken is cooked through, spooning sauce over chicken occasionally. 6. Meanwhile, prepare egg noodles according to package directions; Drain well. Serve chicken on the side and spoon sauce over noodles. Nutrition facts per serving: 610 calories, 27g fat, 14g saturated fat, 0.5g trans fat, 210mg cholesterol, 420mg sodium, 52g carbohydrates, 3g fiber, 3g sugar, 39g protein. Daily values: 15% vitamin a, 15% vitamin c, 6% calcium, 20% iron.
Ingredients
Durum Wheat Semolina, Durum Wheat Flour (Enriched With Iron [Ferrous Sulfate] And B Vitamins [Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid]), Eggs.
Warnings
Contains: wheat, eggs
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 220
- Total Fat 3g5%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 0.5g
- Cholesterol 55mg18%
- Sodium 15mg1%
- Total Carbohydrate 40g13%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 8g
Details
Satisfaction guaranteed or purchase price refunded for information call 1-800-289-8343 www.hy-vee.com
cooking directions - 1. Bring 3 quarts of water to a rapid boil. If desired, add 1-1/2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee extra wide egg noodles to boiling water. Stir gently and return to a rapid boil. 3. Cook uncovered, stirring occasionally for 7 to 9 minutes, or until desired degree of tenderness is reached. 4. Drain. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
lemon tarragon chicken - serves 4 (1 cup each). All you need: 1/3 cup hy-vee flour, 4 boneless, skinless chicken breasts, 1 tbsp grand selections olive oil, 1 tbsp hy-vee butter, 2 cups sliced fresh mushrooms, 2 garlic cloves, minced, 1 tsp dried tarragon, juice of 1 lemon, 3 tbsp white cooking wine, 3/4 cup heavy whipping cream, 1/2 tsp hy-vee salt, 1/4 tsp lemon pepper, 5 cups hy-vee extra wide egg noodles, uncooked, all you do: 1. Place flour in a medium bowl. Coat chicken breast with flour and shake off excess flour. 2. In a 12-inch skillet, heat olive oil and butter over medium-high heat. Add chicken, mushrooms, garlic, tarragon and lemon juice and cook for 8 minutes, turning once. Remove chicken and mushrooms with a slotted spoon and set aside. 3. Add wine to skillet, stirring to loosen particles on bottom of skillet, and cook for 2 minutes or until liquid has evaporated. 4. Add whipping cream, salt and lemon-pepper seasoning. Heat to boiling, reduce heat and simmer uncovered about 5 minutes, stirring occasionally, until slightly thickened. 5. Return chicken and mushrooms to skillet. Cover and cook over medium-low heat for 10 minutes or until chicken is cooked through, spooning sauce over chicken occasionally. 6. Meanwhile, prepare egg noodles according to package directions; Drain well. Serve chicken on the side and spoon sauce over noodles. Nutrition facts per serving: 610 calories, 27g fat, 14g saturated fat, 0.5g trans fat, 210mg cholesterol, 420mg sodium, 52g carbohydrates, 3g fiber, 3g sugar, 39g protein. Daily values: 15% vitamin a, 15% vitamin c, 6% calcium, 20% iron.
Ingredients
Durum Wheat Semolina, Durum Wheat Flour (Enriched With Iron [Ferrous Sulfate] And B Vitamins [Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid]), Eggs.
Warnings
Contains: wheat, eggs
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