Something tells me I am going to be making this a lot this winter!
Oh baby!! I'll take my chances with green onions again, as well.
2 T olive oil
4 cloves garlic- minced
1 medium onion-sliced
1 boneless large chicken breast-sliced into bite sized pieces
2 chicken stock cubes
1 medium carrot-sliced thin
7 c water
6 oz elbow macaroni (or any other small pasta)
2 eggs, beaten
2 green onions, sliced
1/2 c heavy cream (or evaporated milk)
salt and pepper
----
In a large pot, heat oil over medium.
Add garlic, onion, chicken and stock cubes, sauteeing until chicken browns and stock cubes break down.
Add carrot, the water and salt and pepper to taste.
Bring to a boil and add the pasta, cooking for 10 minutes on med-high..stirring occasionally.
Drizzle in the eggs, stirring gently, as well as half the green onions.
Stir in cream (or milk) and simmer a few minutes longer.
Garnish with remaining green onions.
Oh baby!! I'll take my chances with green onions again, as well.
2 T olive oil
4 cloves garlic- minced
1 medium onion-sliced
1 boneless large chicken breast-sliced into bite sized pieces
2 chicken stock cubes
1 medium carrot-sliced thin
7 c water
6 oz elbow macaroni (or any other small pasta)
2 eggs, beaten
2 green onions, sliced
1/2 c heavy cream (or evaporated milk)
salt and pepper
----
In a large pot, heat oil over medium.
Add garlic, onion, chicken and stock cubes, sauteeing until chicken browns and stock cubes break down.
Add carrot, the water and salt and pepper to taste.
Bring to a boil and add the pasta, cooking for 10 minutes on med-high..stirring occasionally.
Drizzle in the eggs, stirring gently, as well as half the green onions.
Stir in cream (or milk) and simmer a few minutes longer.
Garnish with remaining green onions.
