| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | sm | Carrots; peeled and thinly sliced |
| 4 | c | Chicken broth |
| 2 | c | Water |
| 1 | Clove garlic; pierced with a toothpick | |
| 12 | oz | Boneless; skinless chicken breast |
| 1/3 | Cup; packed parsley or dill leaves | |
| 2 | c | Fine egg noodles; (dry) |
| 2 | ts | Lemon juice |
| Salt and freshly ground black pepper |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6534 Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2 inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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