Monday To Friday Corn and Salsa over Pasta Twists (Mf)
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
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
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
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