Title: Chicken and Spinach Noodles
Categories: Poultry
Yield: 8 Servings

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

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 , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.