Chicken and Spinach Noodles
Ingredients
- 1 1/2 C. carrots, thinly sliced
- 2 C. chicken stock
- 1 1/2 C. lowfat small curd cottage cheese
- 2 Tbs. lemon juice
- 1 chicken, cooked, boned, skinned, cut into pieces
- 1/2 lb. Spinach noodles, cooked and drained
- 1/4 tsp. Pepper
Directions
In a Dutch oven, bring carrots and chicken stock to a boil over high heat. Reduce heat and simmer until carrots are just tender, about 5 minutes. Remove carrots from the stock. In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute. Add the warm stock to the cottage cheese mixture. Blend 1 more minute. Combine cheese mixture and carrots, stir in chicken and cooked noodles sprinkle with pepper. Simmer, uncovered, about 20 minutes, keeping temperature low so sauce does not separate.
This recipe serves 4 people.
Dorothy Hadler, Menasha, Wisconsin
