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, .