date:Apr 19, 2013
boneless, skinless chicken breast halves, cut into 1-inch lengthwise strips
2 tablespoons olive oil, divided
3 portabella mushrooms (about 6 ounces), stems removed, then sliced vertically into -inch slices
cup minced shallots
8 ounces (about 4 cups) wide egg noodles
Freshly ground pepper and sprigs of fresh flat-leaf parsley for garnish
To prepare the noodles, bring a large pot of water to a boil over high heat.
To make the sauce, in a small bowl or measuring cup, stir to dissolve the co