Chicken & noodles
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Chicken & noodles
  Chicken    Noodles    Pasta  
Last updated 6/12/2012 12:48:25 AM. Recipe ID 9481. Report a problem with this recipe.
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      Title: Chicken & noodles
 Categories: Chicken, Pasta
      Yield: 6 Servings
      1    Basic Crocked Chicken, incl
           Broth (see Basic Crocked
           Chicken recipe)
     10    Baby carrots, cut into
           Lengthwise slender strips
      1 pk (10 oz) frozen peas
      1 tb Thyme leaves
     12 oz Dry egg noodles
      6    Green onions, sliced, incl
           Some dark green stalks
      2 tb Minced fresh parsley
           Generous amount, ground
           Black pepper
           Salt to taste
           Optional garnish: grated
           Parmesan cheese
           Optional garnish: sprigs of
           Fresh Italian parsley
  Cook's Note:  If you like, you can add other cooked vegetables to this
  dish.  Blanched sugar snap peas, sauteed mushrooms, or cubes of cooked
  butternut squash are delicious.
  1. Remove chicken from crockpot with a large slotted spatula or
  slotted spoon.  Strain liquid; if time permits, place strained broth
  in refrigerator; when fat congeals, remove the fat, discard, and save
  the broth.  If making Chicken and Noodles immediately, place strained
  broth in fat separator (this is a container that collects the fat and
  pours out the lean juices through a spout that's connected at the
  bottom); discard fat left in separator.
  2. Place juices in saucepan and reduce by one third.  Add carrots and
  cook on high heat until carrots are cooked tender-crisp, about 1
  minute. Remove from heat and add peas and thyme; set aside.
  3. Meanwhile, cook noodles according to package directions until
  cooked al dente.  Drain.  Combine noodles and chicken broth mixture.
  Remove chicken from bones and skin, tearing into bite-size pieces;
  add to noodles. Add green onions and parsley.  Season with freshly
  ground black pepper and salt to taste.
  Presentation: If desired, top individual servings with a small amount
  of Parmesan grated cheese and garnish with sprigs of fresh Italian
  Nutritutional Information (per serving, without skin): 434 calories,
  9.2 grams fat, 1.6 grams saturated fat, 152 milligrams cholesterol,
  223 milligrams sodium, 19 % calories from fat.
  From Orange County register Food Section.

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Recipe ID 9481 (Apr 03, 2005)

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