The original recipe called for poaching a bone-in chicken breast, then adding its cooked, shredded meat, but these noodles are good plain or with shredded carrots and scallions tossed in. Regular spaghetti can be used instead of the fine egg noodles called for here.
The noodles can be refrigerated for up to 3 days.
Adapted from a 60-Minute Gourmet recipe in the New York Times.
Ingredients
measuring cup
Servings: 4–6 Makes about 6 cups
Nutritional Facts
Per 1-cup serving
Calories
320
Fat
18 g
Saturated Fat
3 g
Carbohydrates
32 g
Sodium
370 mg
Cholesterol
30 mg
Protein
8 g
Fiber
3 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a 60-Minute Gourmet recipe in the New York Times.
