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4 servings
Ingredients:
1 tablespoon butter1/2 cup chopped onion1/2 teaspoon minced garlic12 ounces skinless, boneless chicken breast halves - cut into strips3 1/2 cups chicken broth1 cup water1 (10 ounce) package frozen chopped spinach1/4 cup ditalini pasta3 eggs1/4 teaspoon ground black pepper1/8 teaspoon cayenne pepper1/4 cup grated Parmesan cheese
Instructions:
Melt butter in 3-quart saucepan.Add onion and garlic; cook till onion is soft.Add chicken strips and cook 2-3 minutes or till no longer pink.Add broth, water, spinach, and pasta.Cover, increase heat to high and bring to a boil.Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.Meanwhile, whisk together eggs and both peppers.Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set.Pour into 4 bowls, sprinkle each serving with cheese.
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