I started out with some of the key things you find in chicken noodle soup…carrots and celery. I sauteed them in a little butter just long enough to make them just the teeniest bit tender. Then I scooped them out and used the same pan to make a warm white wine and butter “dressing,” which simmered up in about 5 minutes. Once that was done, I added veggies back in, along with some cooked linguine and some shredded chicken. I tossed the whole thing with some tongs, and voila! Chicken noodle salad. A few cheery green sliced scallions and I was in business.
Now, you can serve this hot from the skillet, but because I was going for the summer version of chicken noodle soup, I let mine cool down to room temperature and it was just perfect.
Serves: 4 servings
- 2 tablespoons butter
- 1 cup shredded carrots
- 1 cup chopped celery
- 4 tablespoons butter
- ¾ cup white wine
- 1 cup shredded cooked chicken
- 6 ounces linguine, cooked and drained
- Salt and pepper
- Chopped scallions for garnish
- 1. Melt 2 tablespoons butter in a large deep skillet over medium high heat. Add carrots and celery and stir until just tender, about 5 minutes. Remove and set aside.
- 2. Add wine to skillet and bring to a simmer. Add remaining butter and stir until melted.
- 3. Return veggies to skillet along with cooked linguine and chicken. Toss until well combined. Taste and add salt and pepper as needed.
- 4. Divide among plates and garnish with scallions. Can be served hot or at room temperature.