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Tarragon Chicken Noodle Casserole

List of Ingredients





1 1/2 pounds chicken breasts with bone
1 cup water
1/2 dry white wine (optional)
2 bay leaves
2 large garlic cloves, 1 sliced and 1 minced
1 tablespoon unsalted butter
1 onion, chopped
1 10-ounce package frozen chopped spinach
1 carton (15 oz) ricotta cheese
1/3 cup milk
3/4 teaspoon dried tarragon
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
2/3 cup freshly grated Parmesan cheese
8 ounces wide or medium wide dried noodles


Recipe



Place the chicken breast in a nonreactive medium saucepan and add the water
and wine. Toss in the bay leaves and sliced garlic. Partially cover and
simmer over low heat until chicken is cooked through, about 30 minutes.
Remove the chicken from the broth and set aside. Boil the broth over high
heat until it reduces to 1/2 cup. Strain then spoon off the fat. You will
need 1/3 cup broth for this recipe. Melt the butter in a medium skillet
over moderate heat. Add the onion and sauté until lightly browned and soft,
4 to 5 minutes. If dry add 1 tablespoon water and let it boil away. Add the
minced garlic and cook for 30 seconds longer. Thaw the spinach and wring it
out in a paper towel to remove excess water. Preheat oven to 375 degrees
and grease a 2 quart casserole dish.
In a large bowl, stir together ricotta and milk. Add tarragon, salt,
pepper, lemon juice, and nutmeg. Stir in broth and 1/2 cup grated Parmesan.
Remove skin and bones from chicken and shred it into 1/2 inch pieces. Add
to ricotta mixture. Boil the noodles according to the package directions
and drain. Add noodles to mixture and combine well. Put into casserole dish
and top with remaining Parmesan cheese. Bake 35 to 40 minutes until well
browned.