| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 4 |
oz |
Button mushrooms; sliced |
| 1 |
c |
Sliced celery |
| 1 |
c |
Shredded carrots; (about 2 medium) |
| 1 |
md |
Onion; chopped |
| 3 |
tb |
All purpose flour |
| 6 |
c |
Chicken stock or canned low-salt chicken |
|
|
; broth |
| 1 1/2 |
c |
Half and half |
| 2 |
tb |
Chopped fresh parsley |
| 1 1/2 |
lb |
Chicken tenders; cut into 1/2-inch |
|
|
; pieces |
| 1 |
c |
Penne pasta |
| 1/4 |
lb |
Sugar snap peas; halved diagonally |
| 3 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Melt butter in heavy large pot over medium heat. Add mushrooms,
celery, carrots and onion. Cook until celery and onion are tender,
about 5 minutes. Add flour and cook 3 minutes, stirring frequently.
Gradually mix in chicken stock. Bring soup to simmer, stirring
frequently. Add half and half and chopped parsley and simmer 5
minutes. Add chicken tenders and simmer until cooked through, about 5
minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly.
Cover and refrigerate.)
Cook penne pasta in large pot of boiling salted water until just
tender but still firm to bite. Drain pasta. Bring chicken soup to
simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes.
Mix in lemon juice; season to taste with salt and pepper.
Makes 12 First-Course or 6 Main-Course servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1333 Calories (kcal); 77g Total Fat; (51% calories from
fat); 31g Protein; 134g Carbohydrate; 227mg Cholesterol; 659mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2
Fruit;
15 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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