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Chicken and Spinach Noodles

1 1/2 c Carrots; thinly sliced
2 c Chicken stock
3/4 lb Lowfat small curd cottage cheese
2 tb Lemon juice
1 Chicken; cooked, boned, skinned, cut into pieces
1/2 lb Spinach noodles; cooked and drained
1/4 ts Pepper

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 (keep temperature low so sauce does not separate).

This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.

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