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,