-
1
Place a pot of water on the stove and bring to a simmer.
-
2
Cover until ready to cook the noodles.
-
3
To make the Parsley butter, in a food processor, combine the butter, garlic, parsley,s alt and sour cream.
-
4
Process until smooth, then set aside.
-
5
To cook the chicken, in a very large nonstick pan, heat 2 TBS of the olive oil over a medium high heat until hot.
-
6
Add the chicken and sprinkle with salt and pepper.
-
7
Saute for 4 to 5 minutes, until the chicken is lightly browned on the outside and about 3/4 cooked.
-
8
With a slotted spoon, remove the chicken from the pan to a plate and set aside, keeping the pan on the heat.
-
9
Add the remaining 1 TBS oil to the pan, then add the onions and mushrooms.
-
10
Stirring often, cook for 2 to 4 minutes, until the onions are tender.
-
11
Add the wine, turn the heat up to high and cook until the wine is almost evaporated, 4 to 6 minutes.
-
12
Meanwhile in a small bowl, mix together the Worcestershire, beef stock, and cornstarch until smooth.
-
13
Add the mixture to the pan after the wine has evaporated, and bring to a boil.
-
14
The sauce should thicken slightly.
-
15
Stir in the 3/4 cup of sour cream, then add the reserved chicken.
-
16
Cook until heated through.
-
17
Meanwhile, cook the noodles according to the package directions until just tender.
-
18
Drain well and place back in the cooking pot.
-
19
Add the Parsley butter and stir until well coated.
-
20
Divide the noodles among large individual pasta bowls and top with the chicken and sauce.
-
21
Garnish each serving with a dollop of sour cream and a parsley sprig.
