| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Dutch | Poultry | 8 | Servings |
INGREDIENTS
| 2 | Whole chicken breasts | |
| Water | ||
| 1 | tb | Salt |
| 8 | oz | Spinach noodles |
| 3/4 | c | Cooked english peas |
| 1 | Jar (2.5-oz) sliced mushrooms; drained | |
| 1 | Jar (4-oz) sliced pimento; drained | |
| 2 | Egg yolks | |
| 1 | c | Milk |
| 1/2 | c | Grated parmesan cheese |
| 1 | ds | Pepper |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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