Chicken and spinach noodles

Yield: 8 Servings

Measure Ingredient
2 \N Whole chicken breasts
\N \N Water
1 tablespoon Salt
8 ounces Spinach noodles
¾ cup Cooked english peas
1 \N Jar (2.5-oz) sliced mushrooms; drained
1 \N Jar (4-oz) sliced pimento; drained
2 \N Egg yolks
1 cup Milk
½ cup Grated parmesan cheese
1 dash Pepper

Place chicken in 1 cup water in saucepan. Cover & cook until tender. Drain & debone chicken. Cut into strips & set aside. Bring 3 quarts water & salt to a boil in large Dutch oven. Gradually stir in noodles. Return water to boil for 14-15 minutes. Drain noodles & return to Dutch oven. Add peas, chicken, mushrooms & pimento. Beat egg yolks & milk with fork until foamy.

Gradually add to noodles, stirring well. Add Parmesan cheese & pepper. Cook over medium heat, stirring gently, until mixture thickens. Serves 8.

LOTTIE UNDERWOOD

MARVELL, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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