| 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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