Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Chicken breast halves skinned and boned |
\N \N | About 1/2 lb total |
3 ounces | Fresh angel hair pasta |
2 tablespoons | Italian parsley |
2 cans | (14 1/2 oz ea) chicken broth |
2 tablespoons | Pine nuts |
1. Cut the chicken into thin strips, 1/4x1-inch. Cut the pasta into 1-inch pieces. Mince the parsley and set aside.
2. Bring the chicken broth to a boil in a covered medium saucepan over high heat. Add the chicken and reduce the heat to medium-high.
Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angel hair pasta and cook until tender but still firm, 2 min longer.
3. Meanwhile, place the pine nuts in a small, dry frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 min.
4. To serve, spoon the soup into bowls and garnish with the pine nuts and minced parsley.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 22
Submitted By DIANE LAZARUS On 12-29-95