Recipe - Chicken And Spinach Noodles

2 Whole chicken breasts
Water
1 tablespoon Salt
8 ounce Spinach noodles
Three fourths cup Cooked english peas
1 Jar (2.5oz) cut or sliced up
mushrooms; drained
1 Jar (4oz) cut or sliced up pimento;
drained
2 Egg yolks
1 cup Milk
One half cup 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 1415 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 Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.