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Chicken and Spinach Noodles
2 Whole chicken breasts
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.
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