Chicken and spinach noodles
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts | |
| Water | ||
| 1 | tablespoon | Salt |
| 8 | ounces | Spinach noodles |
| ¾ | cup | Cooked english peas |
| 1 | Jar (2.5-oz) sliced mushrooms; drained | |
| 1 | Jar (4-oz) sliced pimento; drained | |
| 2 | Egg yolks | |
| 1 | cup | Milk |
| ½ | cup | Grated parmesan cheese |
| 1 | dash | Pepper |
Directions
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, .