Chicken and Spinach Noodles |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A good comfort food. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 ONLY. Nice served with Merlot, Chablis, or White Zinfandel wine. Ingredients:
1 1/2 cups carrots, thinly sliced |
2 cups chicken stock or 2 cups broth |
1 1/2 cups low-fat small-curd cottage cheese |
2 tablespoons lemon juice |
1 chicken, cooked,boned,and cut into pieces |
1/2 lb spinach noodles, cooked and drained |
1/4 teaspoon pepper |
Directions:
1. In a dutch oven, bring carrots and chicken stock to a boil over high heat.
2. Reduce heat and simmer until carrots are tender, about 5 minutes.
3. Remove carrots from stock.
4. In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute.
5. Add warm stock to the cottage mixture.
6. Blend 1 more minute.
7. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper.
8. Simmer, uncovered, about 20 minutes.
9. (KEEP TEMPERATURE LOW, so sauce does not seperate).
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